Chicken Breast with Endives in a Reduction Cream Sauce 

Cooking Time: 1 to 2 hours and 30 minutes / Prep Time20 minutes / Serves2


Impress your guests with pan seared chicken breasts and endives in this exquisite reduction sauce. Easily prepared with sous vide precision cooking.


Temperatures and Timing



Temperature Range

Timing Range

Soft and moist

140 °F (60 °C)

1 hour

Tender and juicy

140 °F (60 °C)

1 hour and 30 minutes

Firm and slightly stringy

140 °F (60 °C)

2 hours




7 to 8 oz (200-226g). chicken breast, boneless 

4 endives

1 tbsp. unsalted butter

50 mL Marsala wine or cooking wine of choice

200 mL whipped cream

Salt and black pepper to taste



2 cloves fresh garlic

2 sprigs fresh thyme




Seared Chicken Breast

Preheat your KitchenBoss immersion circulator to 140 °F (60 °C).


Season chicken breast generously with salt and pepper. Place breast in a sous vide bag and seal it using a KitchenBoss vacuum sealer. Place the bag in the preheated water bath for your preferred time according to the table above.


Remove the chicken breast from the bag and pat it dry carefully on both sides using paper towels.  


Place a cast iron or stainless steel skillet pan over the hottest burner. Preheat the pan and add oil. Heat oil until it starts to smoke. Use tongs to gently lay the chicken breast in the pan. Add aromatics and sear both sides of chicken breast for 30 seconds until it’s gold and slightly browning. Finally, remove the chicken breast from the pan, cover it with foil and let it rest for about 5 to 8 minutes.


Using the same pan on medium heat, add cooking wine to deglaze the pan. Scrape the bottom of the pan for 1 minute or until the liquid has mostly evaporated.


Add cream and simmer for about 5 minutes, then add the endives, salt and black pepper. Cook for 2 to 3 minutes. 

Place the cooked endives on a plate and then add chicken breast. Serve with cream sauce.

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