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Panko and Parmesan Crusted Chicken Sous Vide with Braised Celery and Mushroom Truffle Sauce


This recipes works well using sous vide for the chicken or using a top-bottom (sauté first then in oven) cooking method. Using top to bottom method requires careful timing to attain same moisture level as with sous vide.

Sous Vide Chicken Breast

Add the chicken breasts each to a single bag as shown: What is Sous Vide Cooking

Cook the chicken breasts at 147F for 45 minutes. We find that any temperature between 140F-147F works well. See Cooking Chicken Sous Vide.

You can leave it in the water bath till ready to serve. Since cooking times will vary with meat thickness it is important to adjust temperatures accordingly. For accurate cooking times see: A Practical Guide to Sous Vide Cooking

Mushrooms Sauce

1/2 cup sliced mixed mushrooms
1/2 tsp fresh thyme leaves
1 T black truffle butter
1 cup dark chicken stock

Sauté the mushrooms in a small amount of butter. Add the dark chicken stock and reduce to a thick sauce consistency with the mushrooms. Whisk in the truffle butter

Braised Celery

8 stalks celery, rinsed and trimmed
1 tablespoon unsalted butter
salt and pepper
1/2 cup light chicken (or vegetable) stock

Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice

into 4-inch pieces at an angle

Heat the butter in a 10-inch sauté pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the chicken stock and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze.

For the Chicken Breasts:

Divide the mushroom with truffle sauce between the plates. Place some braised celery on top of the sauce. Then add chicken on top.

Cooked sous vide
2 T butter
1 T oil
2 chicken breasts skinless (or with skin)
2 T egg white
2 T Dijon mustard
1/4 cup grated parmesan reggiano
1/2 cup panko

Season well the breasts and pack in bags coating the chicken with a small amount of butter. Sous vide chicken breasts at 145F for 40 minutes. Whisk the egg whites and mustard to make a thin paste which will be used to coat the chicken breasts.

Remove the chicken from bags and coat one side of chicken with a thin coat of Dijon mustard/egg white mixture, then coat with mixture of parmesan and panko. Repeat both steps to get a good coating on the chicken breast. Heat a non stick pan, add 1 T oil and 1T butter. Add chicken breasts coating side down. Cook for 1-2 minutes till golden brown basting the sides of the chicken with the butter/oil mixture.

For the Dark Chicken Stock

Use the carcass of chicken. Roast in oven at 450F for 20 minutes or until chicken is golden brown. Remove chicken pieces and deglaze pan with 1/2 cup of veal stock. Sweat 1 medium onion a two garlic cloves in medium pan with 1 T oil. Add chicken pieces and deglazed liquids. Add water to cover. Simmer on low flame skimming the surface occasionally for 1 1/2 to 2 hours.


Divide the mushroom truffle sauce between the plates. Place a few celery ribs on each plate and top with a chicken breast as shown in the image above.

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