Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season each of the 4 chicken breasts with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon dried thyme. Place each chicken breast into a separate vacuum-sealable bag with 0.5 tablespoon Scotch whisky and 0.25 tablespoon olive oil, then vacuum seal the bags.

2. 2

   Immerse the sealed chicken bags into a preheated water bath set to 63 degrees Celsius (145 degrees Fahrenheit) and cook for 1.5 hours.

3. 3

   Peel and dice 1 medium butternut squash into 1-inch cubes. In a large skillet over medium heat, melt 1 tablespoon unsalted butter and sauté 1 finely diced small shallot for 2 minutes until softened, then add the diced butternut squash to the skillet.

4. 4

   Add 2 tablespoons Scotch whisky, 2 tablespoons honey, 0.25 cup chicken broth, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the butternut squash in the skillet; simmer for 15-20 minutes, stirring occasionally, until the squash is tender and the liquid has reduced to a syrupy glaze.

5. 5

   In a small bowl, combine 0.5 cup rolled oats, 1 tablespoon melted unsalted butter, and 0.5 teaspoon dried rosemary; spread the mixture onto a baking sheet and toast in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 8-10 minutes, or until golden and crisp.

6. 6

   Remove the cooked chicken breasts from the sous-vide bath and thoroughly pat them dry. Heat 0.25 tablespoon olive oil in a skillet over medium-high heat and sear each chicken breast for 2-3 minutes per side until a golden-brown crust forms.

7. 7

   Slice each sous-vide chicken breast and serve immediately alongside a generous portion of the whisky-glazed butternut squash, garnished with a sprinkle of the toasted oat and rosemary crumble.