Summer time means corn, and tomatoes, and general deliciousness that begs to be maximized with minimal effort. Pair with juicy chicken and you have a winner. The easiest way to do that is sous vide of course!

So grab some cherry tomatoes from the back yard, raid the farm next door for some sweet corn, fire up the bath, and get ready for an easy weeknight meal that will make you go yum.

Serves: 2-3
Time: 1-3 hours, 20 minutes of active time


Mise en Place
STAPLES VEGGIES
4 tbs butter 2 ears of sweet corn, shucked
1/4 cup dry vermouth 1 large shallot, diced
1 cup heavy cream 1 tbs parsley, finely minced
2 tbs dijon mustard 1 cup cherry tomatoes, sliced in half
kosher salt MEAT
pepper 2 chicken breasts, boneless, skinless

Equipment
1 sous vide, 142
1 skillet, medium hot

Directions
Step Action
1 season chicken, put in bag on medium suck, and sous vide 1-3 hours
2 20 minutes from dinner: evac chicken, take out of bag, pat dry
3 melt butter in skillet
4 sear chicken, 1 minute per side, evac
5 reduce heat to medium low
6 add shallots and cook till soft, ~7-10 minutes
7 add tomatoes and corn, cook 4 minutes
8 add in vermouth, turn heat to high, reduce by half
9 take off heat, wait a minute, stir in cream
10 return to heat, reduce to desired thickness
11 slice chicken
12 plate with corn mixture on bottom, chicken on top, dust with parsley
13 serve