In a vacuum bag, place the chicken breasts with lemon, rosemary, and garlic, and vacuum seal it.
Set the sous vide to 132F and place the bag with chicken inside the pot with the water and cook for 57 minutes.
Remove chicken breasts from the bag and preheat the skillet with butter over high heat.
Sear chicken breasts for 1 minute per side and serve immediately.
Notes
TO STORE: Place leftovers in the fridge in an airtight container or bag. Cooked chicken breast is good for 3 to 4 days in the fridge.TO FREEZE: Freeze sous vide chicken in an airtight bag for up to 6 months. You can shred the chicken breasts before freezing them.TO REHEAT: Reheat leftover sous vide chicken breasts in the oven, in a skillet, or in the microwave.