Step 1

Set up your sous-vide cooker with a water bath at 145 F.

Step 2

Season each chicken breast with salt and pepper to taste. Put each chicken breast in a FoodSaver bag with 2 slices of lemon and a sprig of both thyme and rosemary. Vacuum seal. OR put the ingredients in a food storage bag.

Step 3

When the sous vide cooker has reached 145F add the chicken to the water bath and let it cook for between 1 1/2 to 4 hours.

Step 4

When the chicken is almost done heat a cast iron or stainless steel pan over medium high heat. Add the tablespoon of oil or butter.

Step 5

Take the chicken out of the bag and throw out the lemon and herbs. Pat dry with paper towels.

Step 6

Brown the chicken in the skillet for a minute or so until the chicken is nice and brown on top.

Step 7

Let the chicken rest for 5 minutes or so until it is cool enough to handle.

Step 8

Use your thumb to peel the chicken from the breast bone. It should come right off. Then slice the chicken diagonally and serve with lemons, capers and herbs.