Evenly disperse dry seasoning mix between bags then add 1 tablespoon of extra virgin olive oil to each bag.
Seal bags by immersing in water until the air has escaped.
Cook for approximately 55 minutes. (Reference cooking times and use a meat thermometer if needed. A 20mm chicken breast at about 41° F will take 55 minutes to pasteurize. ChefSteps, creators of the Joule sous vide, have a great reference guide here.) https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
Cointreau Tarragon Cream Sauce
Add olive oil and butter to saucepan and heat on medium heat.
Add onions and cook until translucent, then add garlic.
Add Cointreau, heat, then slowly add in heavy cream.
Add chicken broth paste, tarragon, parsley, orange zest, and then salt and pepper to taste.
Heat on medium low until sauce is thickened and reduced.