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Home > posts > 2020 > 01 > Sous Vide Chicken and Mustard Brussel Sprouts
Sous Vide Chicken and Mustard Brussel Sprouts Thursday, January 02, 2020, 08:40 PM
I quickly sous vide chicken at 150°F and then finished on a pan. I shoud have had the pan hotter and with more oil to better brown. I used garlic and onion powder along with salt.
I also threw together mustard brussel sprouts as we've done many times. I just sauteed them, deglazed with some wine, and added a lot of mustard. Quick and easy!