Step 1

Fill a pot or other heat-resistant container 1/3-1/2 full of hot or warm water. Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).

Step 2

Brush or rub olive oil evenly over both sides of chicken breasts. Season with plenty of salt; crack fresh black pepper over.

Step 3

Place chicken breasts in a one-gallon Ziploc bag along with fresh herbs. Vacuum seal or use water displacement method to seal (See note 1). Place in water bath.

Step 4

Cook for 1 hour. After 1 hour, remove bags and discard any herbs or garlic used. Remove chicken breasts and pat very dry with paper towels. Heat a medium skillet over medium-high heat until hot.

Step 5

Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned. Serve right away; there is no need to rest after cooking poultry sous vide.