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Three Little Pigs Sous-Vide Lemon & Herb Chicken Breasts
Three Little Pigs Sous-Vide Lemon & Herb Chicken Breasts
16 oz
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About
Details
POULET AUX HERBES DE PROVENCE WITH PEPPERS, OLIVES, AND SHALLOTS
Inspired by Chicken Provencal, Three Little Pigs' chefs start by cooking all natural chicken breasts to perfection using the sous-vide method followed by adding herbes de Provence, lemon, peppers and olives to a white wine sauce.
Rice is the perfect canvas to enhance the luscious lemon and herb-infused sauce. Delicate capellini pasta serves as an ideal accompaniment to complement the zesty flavors.
A quinoa salad with fresh herbs and light vinaigrette for a flavorful contrast.
Ingredients
Chicken, Mushrooms, Cream, Chicken Broth, Wine, Shallots, Marinade (Potato Starch, Sea Salt,
Onion powder, Garlic Powder, Spices, Citric Acid), Garlic, Salt, Xanthan Gum, Sunflower Oil, Spices.
Contains: Milk
Directions
Stove Top (Our preferred way!) 1. Prep: Heat skillet over medium-high for 1 minute. Add one tablespoon of your favorite cooking oil. Peel open your chicken breast pouch, thoroughly drain the meat broth, and discard. (broth is the result of the sous vide cooking technique.) 2. Heat: Heat chicken breast for 1-2 minutes on each side until lightly browned. 3. Mix: Reduce the heat to low, peel open the sauce pouch, and pour over the chicken breasts. Simmer for 30 seconds to 1 minute, stirring the sauce to coat the chicken breasts. Serve up and bon appetit! Microwave: 1. Prep: Peel open your chicken breast pouch, thoroughly drain the broth and discard. Add chicken breast into the tray (plastic is BPA-free) or in a microwave-safe bowl. Then, peel open the sauce pouch and pour sauce over chicken breasts. 2. Heat: Cover contents with a paper towel and microwave on high for 3-4 minutes. Remove from the microwave. 3. Mix: Let it sit for 30 seconds. Serve up and bon appetit! Caution: Tray will be hot.
Keep refrigerated at 38 degrees F or below at all times.
Warnings
FREEZE & DEFROST: Ok to freeze for 6 months. Defrost in the fridge for 12 hours, then follow the heating instructions. Eat within 3 days of defrosting.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 6g8%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 60mg20%
- Sodium 660mg29%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 20g
Details
POULET AUX HERBES DE PROVENCE WITH PEPPERS, OLIVES, AND SHALLOTS
Inspired by Chicken Provencal, Three Little Pigs' chefs start by cooking all natural chicken breasts to perfection using the sous-vide method followed by adding herbes de Provence, lemon, peppers and olives to a white wine sauce.
Rice is the perfect canvas to enhance the luscious lemon and herb-infused sauce. Delicate capellini pasta serves as an ideal accompaniment to complement the zesty flavors.
A quinoa salad with fresh herbs and light vinaigrette for a flavorful contrast.
Ingredients
Chicken, Mushrooms, Cream, Chicken Broth, Wine, Shallots, Marinade (Potato Starch, Sea Salt,
Onion powder, Garlic Powder, Spices, Citric Acid), Garlic, Salt, Xanthan Gum, Sunflower Oil, Spices.
Contains: Milk
Directions
Stove Top (Our preferred way!) 1. Prep: Heat skillet over medium-high for 1 minute. Add one tablespoon of your favorite cooking oil. Peel open your chicken breast pouch, thoroughly drain the meat broth, and discard. (broth is the result of the sous vide cooking technique.) 2. Heat: Heat chicken breast for 1-2 minutes on each side until lightly browned. 3. Mix: Reduce the heat to low, peel open the sauce pouch, and pour over the chicken breasts. Simmer for 30 seconds to 1 minute, stirring the sauce to coat the chicken breasts. Serve up and bon appetit! Microwave: 1. Prep: Peel open your chicken breast pouch, thoroughly drain the broth and discard. Add chicken breast into the tray (plastic is BPA-free) or in a microwave-safe bowl. Then, peel open the sauce pouch and pour sauce over chicken breasts. 2. Heat: Cover contents with a paper towel and microwave on high for 3-4 minutes. Remove from the microwave. 3. Mix: Let it sit for 30 seconds. Serve up and bon appetit! Caution: Tray will be hot.
Keep refrigerated at 38 degrees F or below at all times.
Warnings
FREEZE & DEFROST: Ok to freeze for 6 months. Defrost in the fridge for 12 hours, then follow the heating instructions. Eat within 3 days of defrosting.
Common questions
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