- 4 boneless, skinless chicken breasts, trimmed
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup finely chopped shallots
- 1 clove garlic, minced
- 3/4 cup fresh orange juice
- 1/2 cup reduced-sodium chicken broth
- 1 teaspoon butter
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon white-wine vinegar
- Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and garlic. Cook, stirring, about 1 minute. Add orange juice and broth; bring to a simmer. Cook until reduced by half, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir butter, rosemary and vinegar into the sauce. Season with salt and pepper and spoon over the chicken.