Sautéed Chicken Breasts with Bitter Orange Sauce

Using a vegetable peeler, remove the zest from 1 orange in strips. Using a chef’s knife, cut the strips into very thin shreds and set aside. Cut a slice off the top and bottom of the orange. Stand the orange upright and, following the contour of fruit, slice off the remaining peel and pith. Working over a bowl, cut along both sides of each segment to free it from the membrane; let the segments and juice fall into the bowl. Squeeze the juice from the membrane into the bowl. Repeat with the second orange, omitting the removal of the zest.

Using a flat meat pounder, pound each chicken breast half until flattened to an even thickness of about 3/4 inch. Season the chicken on both sides with the 1 tsp. salt and the 1/2 tsp. pepper.

In a large fry pan over medium-high heat, warm the oil until very hot but not smoking. Add the chicken, reduce the heat to medium and cook until golden brown, 4 to 5 minutes. Turn the chicken over and cook until browned on the other side and the chicken springs back when pressed in the center, about 4 minutes more. Transfer to a plate.

Reduce the heat to low, add the butter to the pan and allow it to melt. Add the shallot and sauté until softened, about 2 minutes. Remove the pan from the heat and add the liqueur. Using a long-handled match, light the liqueur and let the flame burn for 30 seconds, then cover the pan to extinguish the flame. Uncover, return the pan to medium-high heat and stir in the marmalade, broth and vinegar. Simmer the sauce, stirring occasionally, about 2 minutes. During the last 30 seconds, add the orange segments and juice and heat through. Adjust the seasonings with salt and pepper.

Transfer the chicken to a warmed platter. Spoon the sauce and orange segments over the top and garnish with the zest shreds. Serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).