Perfectly Braised Sous-Vide Chicken Breast with Classic Béarnaise and Savory Chicken Broth Rice

First, set up your sous-vide water bath and preheat it to 60°

Pat the chicken breasts dry with paper towels. Season them generously with salt and black pepper.

Place each chicken breast in a vacuum-sealable bag with a rosemary sprig and a tiny drizzle of olive oil. Seal the bags, ensuring as much air as possible is removed.

Finely chop the shallot for the Béarnaise sauce. Melt the butter in a small saucepan over low heat without browning, then skim off the foam and carefully pour the clear butter into a separate bowl, leaving the milk solids behind (this is clarified butter).

Chop the fresh tarragon and chervil (if using) and set aside.

Carefully place the sealed chicken breasts into the preheated sous-vide bath. Cook for at least 90 minutes, or up to 2 hours, for perfectly tender results.

Once cooked, remove the chicken breasts from the bags. Discard the rosemary and pat the chicken very dry with paper towels. This is crucial for a good sear.

Heat a frying pan over high heat. Add a small amount of butter or olive oil. Once hot, sear the chicken breasts for 1-2 minutes per side until golden brown and slightly crispy. Rest the chicken for a few minutes before slicing.

Rinse the rice under cold water until the water runs clear. This removes excess starch.

In a saucepan, combine the rinsed rice with the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes, or until all the liquid is absorbed and the rice is tender.

Fluff the rice with a fork and season with salt and black pepper to your liking.