Honey mustard chicken

Sauce:

1. Heat the pan over medium heat, add a teaspoon of butter and crushed garlic.
   
2. Fry until the garlic blushes (~2 minutes).
3. Add the remaining ingredients of the sauce and mix thoroughly.
4. Then reduce the heat and cook until the sauce thickens (about 6-10 minutes).
5. Season with pepper and salt to taste.

Sous Vide preparation:

1. Clean the chicken, then sprinkle with salt and pepper.
2. Close in a vacuum sealed bag with a spoonful of mustard sauce.
3. Cook for 1.5 hours at 66°C (150°F). 
4. Remove the cooked meat, dry with a paper towel and leave to cool for 5 minutes.
5. In a very hot pan, melt 1 tablespoon of butter and brown the fillets on each side (about 30 seconds).
6. I recommend serving the chicken covered with sauce and arranged on a potato puree.

Preparation in the oven:

1. Clean the chicken, and sprinkle with salt and pepper.
2. Close in the baking sleeve with a spoonful of mustard sauce.
3. Place in an oven preheated to 180°C (350°F) for 30-35 minutes.
   
4. Remove the roasted meat, dry with a paper towel and leave to cool for 5 minutes.
5. In a very hot pan, melt 1 tablespoon of butter and brown the fillets on each side (about 30 seconds).
6. I recommend serving the chicken covered with sauce and arranged on a potato puree.