I first had vanilla chicken at a nice restaurant in Antananarivo, Madagascar. My version is just a seared breast, properly seasoned plus a Tbsp butter and a tsp or two of vanilla extract and cooked sous vide (1 hr @ 65 C). Savory, not sweet, and the vanilla aroma marries well with chicken. Those are sous vide beet tops to the right (with balsamic and at 80 C for 1 hr).
