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Begin by vacuum sealing the chicken breasts. If you wish, you can freeze them at this stage.
Set your sous vide machine to 145°F and cook the chicken for at least 1.5 hours, but ideally for 2 hours.
Once the cooking time is up, take the chicken out of the sous vide and use paper towels to dry it thoroughly.
Generously season the chicken with salt and pepper.
Heat a cast iron skillet until it is very hot, then add algae oil or another oil with a high smoke point.
Place the chicken in the skillet, pressing it down slightly to ensure it makes good contact with the pan.
Allow the chicken to sear without flipping until a nice crust forms, then turn it over and sear the other side.