Step 1

Pre-heat sous vide to 60C/ 140F

Step 2

Lightly salt chicken breasts and vacuum seal

Step 3

When water temperature is right, add the chicken breasts to the water, cover and leave for at least 90 minutes or up to 4 hours.

Step 4

After 90 minutes remove from sous vide and place in an ice bath for a few minutes, dry off and either store in the refrigerator for later or remove from pouch, dry off and prepare for serving.

Step 5

In a skillet on medium heat, add the oil and the shallots and stir and cook for 2-3 minutes before adding the the butter and garlic and stir for a minute.

Step 6

Raise the temperature to medium-high and add the mushrooms and cook til they release their liquid and it evaporates.

Step 7

Add the port wine and cook until it's nearly evaporated and then add the stock. Cook for 2 minutes and then add the cream.

Step 8

Cook over medium heat until the sauce thickens and add the pepper. Taste for seasoning and add salt if it needs it. My stock was salty and I didn't need any.

Step 9

Heat a grill pan to smoking hot

Step 10

Oil the chicken breasts and place in the grill pan and leave only until the chicken is heated through and you have some nice marking from the pan. Remember the chicken is fully cooked so leaving it on more than a minute or so per side could overcook the chicken.

Step 11

Serve with sauce