Classic chicken dinner. 7/2/20

My classic chicken dinner features a sous vide chicken breast, rutabagas made in the Instant Pot, and sautéed broccoli and zucchini. Using our immersion circulator gives us a lot of flexibility for the chicken to wait while I finish off mashing the rutabagas and sautéing the vegetables. The chicken can be enhanced with a variety of sauces. Tonight I used BBQ sauce but I often make chicken gravy with mushrooms or even a lemony butter sauce.

Details: sous vide was set at 160F and the Instant Pot at 12 minutes high pressure with instant release.

Chicken breast, mashed rutabagas, sautéed broccoli and zucchini

This entry was posted in Poultry, Vegetables, Kitchen tips, American, Easy, sous vide, Instant Pot and tagged . Bookmark the permalink.

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