Sous vide chicken breast with olive oil, vinegar, orange juice marinade

Source: Taste of Artisan

Steps

• Whisk then place in bag: 6 Tbsp olive oil, 2 Tbsp white wine vinegar, 2 Tbsp orange juice (freshly squeezed; or tangerine juice), 1 tsp kosher salt (plus more to taste), 1/2 tsp black pepper, 1/2 tsp dried basil, 1/2 tsp dried parsley, 1/2 tsp herbes de Provence, 6 cremini mushrooms (large; sliced).
• Massage chicken breasts in bag.
• Cook 4 chicken breasts at 148F for 90 minutes.
• Remove, let rest for 5 minutes, pat dry, sear for 30-45 seconds each side on medium high heat, serve immediately.