Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  fresh orange juice
  1         tablespoon  minced shallot
  4 1/2      teaspoons  white wine vinegar
  1         tablespoon  white wine
  1         tablespoon  packed brown sugar
  6        tablespoons  unsalted butter -- chilled
  4             strips  orange zest
     1/2      teaspoon  salt
     1/4      teaspoon  freshly ground pepper
     1/4      teaspoon  freshly ground nutmeg
                        ******
  4        tablespoons  unsalted butter
  4                     boneless -- skinless chicken
                        -- breast halves

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.

Nutritional Information:

307 Calories (kcal); 29g Total Fat; (83% calories from fat); 1g Protein; 12g Carbohydrate; 78mg Cholesterol; 273mg Sodium