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“In ‘ Williams-Sonoma: Simple Suppers’”

Ingredients Nutrition


  1. Finely grate 2 teaspoons orange zest and squeeze ¼ cup orange juice from the orange.
  2. Set the zest and juice aside.
  3. Place 1 chicken breast half between 2 sheets of waxed paper.
  4. Using meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about ½ inch thick.
  5. Repeat with the remaining chicken breast halves.
  6. Season generously with salt and pepper.
  7. In a large frying pan over med-high heat, melt 2 T butter.
  8. Working in batches, if needed, to avoid crowding, add the chicken and cook, turning once, until golden on both sides and opaque throughout, 6-8 minutes total.
  9. Transfer the chicken to a plate.
  10. Melt the remaining 1 T butter in the pan over medium heat.
  11. Add the shallot and sauté until lightly browned, about 1 minute.
  12. Add the wine, marjoram, and reserved orange juice and zest.
  13. Cook, stirring to scrape up the browned bits on the pan bottom, until the sauce is bubbly and slightly reduced, about 3 minutes.
  14. Return the chicken and any juices from the plate to the pan and heat through, about 1 minute.
  15. Season to taste with salt and pepper.
  16. Transfer to a platter, spoon the sauce over the chicken and serve.

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