4boneless, skin-on chicken breasts(you can also use skinless chicken breasts)
2Tbspwhite wine vinegar
2Tbsporange juice(freshly squeezed; or tangerine juice)
1tspkosher salt(plus more to taste)
1/2tspherbs de Provence
6cremini mushrooms(large; sliced)
Heat water in your sous vide machine to 148F.
Combine all of the seasoning ingredients (everything except the chicken and mushrooms) in a small bowl and whisk until well blended.
Place the chicken and the sliced mushrooms in a vacuum seal-able bag, or a Ziploc bag, add the dressing and shake or massage the bag to ensure even coverage. Seal the bag in a vacuum sealer or remove the air using water displacement method and seal the bag. Make sure that the chicken and the mushrooms are distributed in one layer.
Place the bag in the pre-heated water bath making sure that every part of the chicken is under water. Cook at 148F for 90 minutes.
Remove the bag from the water bath. Open it and, using tongs, carefully transfer the chicken to a platter and let rest for 5 minutes. Gently pat dry the tops with paper towels.
Heat enough cooking oil in a large non-stick skillet to cover the bottom over medium-high heat. Place chicken breasts skin side down in hot oil and cook for about 30-45 seconds, or until golden brown, then transfer back to the platter.
Serve immediately with a side of garden greens and sous vide mushrooms, drizzled with pouch juices left from cooking.