Su-vide is a method of non-contact cooking of products in vacuum packaging. More and more supporters of this method are becoming in our country. The dishes prepared using the sous vida method are very juicy, tender and bright!
Season all sides of each fillet with the salt, pepper blend, sugar, and marjoram, rubbing with your hands. Place the lemon slice on the fillets.
Place both fillets and the rosemary sprig in a zip-lock bag. Submerge the open bag in cool water to displace air, insert a straw or tube into the corner of the bag's opening, press gently to remove remaining air, then quickly remove the straw and seal the bag. Verify the bag is properly sealed with no air pockets.
Place the sealed bag in your water bath machine, fill with water, and set to 74 °C (165 °F). Cook for 2 hours.
Carefully open the bag and transfer the chicken fillets to a serving plate. Pour some of the cooking broth into a separate bowl if making sauce.
Serve the chicken immediately for a tender texture, or proceed to the next step for a crispy exterior.
For crispy exterior: heat a frying pan over medium-high heat until very hot (1–2 minutes), then sear each fillet for 1 to 2 minutes per side until golden brown.
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