Preparation:
Bring orange juice, shallot, vinegar, wine, and sugar to a simmer in a small saucepan over medium heat. Stir until sugar dissolves. 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 the 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 minutes per side. Transfer chicken to a serving plate and top with orange sauce. |
