Source: Stop and Smell the Rosemary

Chicken in Orange Sauce
A great chicken meal!
Serves: 3 to 4
Prep Time: 20 minutes
Cook Time: 40 minutes


1 cup fresh orange juice
1 tablespoon minced shallot
4 1/2 teaspoons white wine vinegar
1 tablespoon white wine
1 tablespoon brown sugar, firmly packed
2 tablespoons plus 4 tablespoons unsalted butter, chilled
4 strips Orange zest
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons unsalted butter
4 Boneless skinless chicken breast halves

Bring orange juice, shallot, vinegar, wine, and sugar to a simmer in a small saucepan over a medium heat. Stir until sugar disolves. Increase heat to high. Boil until sauce is reduced to 1/8 cup, about 15 minutes.
remove sauce from heat and whisk in 2 tablespoons chilled butter. Set pan over low heat and whisk in remaining 4 tablespoons butter, 1 tablespoon at a time. Remove pan from heat briefly if sauce breaks down. Mix in orange zest. Season with salt, pepper, and nutmeg. Set aside and keep warm.
Melt 4 tablespoons butter in a large skillet over medium heat. Add chicken and cook about 10 to 12 mintues per side. Transfer chicken to s serving plate and top with orange sauce.