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Ingredients
 4 chicken breasts
 3 sprigs thyme
 1 tsp garlic powder
 1 cup flour
 3 cups sliced baby
Portobello mushrooms
 1 cup Italian parsley,
chopped
 1 cup Marsala wine
 1 cup chicken stock
 3 tbs butter
 Salt and pepper, to taste
 Olive oil
Method
1. Fill the Sous Vide with warm
water and set to 60°C.
2. Season the chicken breasts with
the thyme, garlic powder, salt
and pepper and place breasts in
a vacuum bag and seal.
3. Place the bag in the cooker for 2
hours. As you wait, prepare the
Marsala toppings.
4. In a pan over medium-heat, add
some olive oil, sauté the
mushrooms, flower, parsley,
wine, chicken stock and butter
in a skillet. Once the chicken
breasts are done, remove the
bag from the sous vide.
5. In another skillet, heat some
olive oil and sear the chicken
breasts over high heat for 1
minute on each side or until
golden brown.
6. Transfer to a plate then top it
off with your sautéed toppings.
Serve and enjoy.
CHICKEN MARSALA