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1. 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.
2. 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.
3. 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.
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