This easy sous vide chicken is smothered in low carb creamy herb sauce makes for a delicious keto dinner. Each delicious serving is only 2.0g net carbs!
150 degrees for 55 minutes and brown for 1 min per side
Rub a little oil on the chicken breasts and liberally sprinkle salt & pepper. Place into plastic bags and suck out the air to vacuum pack.
Preheat the water bath to 150°F and set timer to 55minutes. Place the bags of chicken in the heated water bath.
In the meant time add the herbs and garlic to a food processor and process unlti minced well. Add in the cream cheese, heavy cream, lemon juice and zest. Process until smooth and creamy.
Add water to make it the consistency you want. Start with 2 tablespoons and add more if it needs it.
Scrape the sauce into a small saucepan and heat on a medium low temperature. Bring to a simmer and cook for about 5 minutes. Take off heat to thicken.
When the chicken is done, let it rest for 5 minutes. In the meantime get a skillet nice and hot and add buttter. When it's sizzling sear the chicken breasts for about a minute on each side. Take them out and let them rest for 5 minutes.
Then slice and place on a platter. Pour the herb sauce over top.