boneless, skinless chicken breasts
large shallot, finely chopped
cups chicken broth
oranges, 1 juiced and 2 sliced crosswise ¼ inch thick
Season the chicken with salt and pepper and dust with the flour. In a heavy skillet, heat two tablespoons olive oil over medium heat. Add the chicken and cook, turning once, until cooked through, 8-10 minutes; transfer to a plate. Addd the remaining one tablespoon olive oil and the shallot to the pan and cook, stirring, for two minutes. Pour in the chicken broth and bring to a boil; lower the heat and simmer until reduced by two thirds. Add the orange juice and honey and season with salt. Return the chicken and any juices to the pan to reheat, turning. Transfer the chicken to a cutting board and thinly slice each breast on the diagonal, reserving the skillet. Arrange the chicken on a plate and fan the orange rounds on top. Stir the butter into the skillet sauce and spoon over the chicken.