Step 1

Heat a sous vide water bath to 140°F degrees.

Step 2

Combine the chicken with 2 tablespoons of butter, thyme, garlic, salt and pepper in a vacuum seal bag.

Step 3

Vacuum seal, trying to keep a little space between each breast so they cook properly.

Step 4

Cook the chicken in the water bath for 2 hours.

Step 5

Remove from the water bath and take the chicken out of the bag (set it on a plate), reserving the juice for serving.

Step 6

Heat the remaining 2 tablespoons of butter in a skillet over medium high heat.

Step 7

Add the breasts and brown for 30 seconds on each side, spooning butter over the top while browning. Add the reserved bag sauce in the last 20-30 seconds

Step 8

Remove, slice and serve.