Brine the chicken:.
Combine the orange juice, zest, 6 Tbs. salt, and 4 cups water in a large bowl or pot; stir to dissolve the salt. Add the chicken breasts and refrigerate for 2 to 3 hours.
Cook the chicken:.
Position a rack in the center of the oven and heat the oven to 400°F.
Remove the chicken from the brine and pat it dry with paper towels.
Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat until shimmering hot. Add the chicken skin side down in a snug single layer and cook until the skin is golden brown, 3 to 5 minutes. Turn the chicken, season with 1/4 teaspoons salt and a few grinds of pepper, and put the pan in the oven. Roast the chicken until an instant-read thermometer registers 165°F in the center of the thickest breast, about 15 minutes. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce.
Make the sauce:.
Pour the juices from the skillet into a heatproof measuring cup. Let the fat rise to the surface and then spoon it off.
Melt 2 Tbs. of the butter in the skillet over medium-high heat. Add the shallot and cook, stirring, until soft, 1 to 2 minutes. Off the heat, add the brandy. Return the pan to the heat and cook, scraping the bottom of the pan, until the brandy has almost evaporated, about 30 seconds. Increase the heat to high and add the orange juice. Boil until thick and syrupy and reduced to about 1/3 cup, about 5 minutes. Add the chicken broth, pan juices, and any juices from the carving board. Boil until reduced to about 3/4 cup, about 3 minutes.
Swirl in the orange segments. Then, off the heat, swirl in the remaining 1 Tbs. butter and the parsley until the butter is melted. Season to taste with salt and a few grinds of pepper.
To serve, cut the chicken on the diagonal into thin slices and arrange on 6 serving plates. Drizzle with the sauce.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	266.14 Kcal (1114 kJ)
Calories from fat	137.68 Kcal
		% Daily Value*
Total Fat	15.3g	24%
Cholesterol	42.29mg	14%
Sodium	220.21mg	9%
Potassium	459.2mg	10%
Total Carbs	21.13g	7%
Sugars	13.36g	53%
Dietary Fiber	1.53g	6%
Protein	9.1g	18%
Vitamin C	78.6mg	131%
Vitamin A	0.1mg	2%
Iron	0.5mg	3%
Calcium	44.8mg	4%

Amount Per 100 g
Calories	113.5 Kcal (475 kJ)
Calories from fat	58.72 Kcal
		% Daily Value*
Total Fat	6.52g	24%
Cholesterol	18.04mg	14%
Sodium	93.91mg	9%
Potassium	195.84mg	10%
Total Carbs	9.01g	7%
Sugars	5.7g	53%
Dietary Fiber	0.65g	6%
Protein	3.88g	18%
Vitamin C	33.5mg	131%
Iron	0.2mg	3%
Calcium	19.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lemon-Shallot Scallops

Olive oil, Sea scallops, Salt, Black pepper, Butter and 6 more..
Maple Mustard Pork Chops

Bone-in center cut pork chops not too thick, Salt and 8 more..
Copycat Carrabba's Pasta Carrabba

Chicken breasts, skinned & boned, Balsamic vinegar and 13 more..
Turkey and Pancetta Pot Pies (Giada De Laurentiis)

Extra-virgin olive oil, Diced pancetta and 22 more..
Spicy Orange and Sesame Chicken Sandwiches

Boneless chicken breasts (with skin ), Salt, Black pepper and 10 more..
Chicken Au Champagne

Chicken breasts (with bone and skin ), Salt and 4 more..
The Bride's Chicken

Chicken breast halves, skinned and boned, Salt and 9 more..
Slow-Cooked Lemon Chicken

Bone-in chicken breast halves (12 oz each), skin removed and 10 more..