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Set the sous vide to 145-degrees.
Vacuum seal the chicken breasts using your preferred method. 2 breasts per bag, along with salt and pepper, fresh herbs and lemon slices.
Cook for 1 hour, up to four hours.
Remove chicken breasts and pat dry with paper towels. Season with additional salt and pepper.
Preheat a cast iron skillet over high heat. Add oil and butter. Sear chicken breasts 1-minute per side, tilting skillet and spooning butter over them as they cook. Serve immediately.