Place chicken on lightly greased or parchment-lined baking pan(s).  Brush with butter. Bake in preheated conventional oven at 350 degrees F for 40 to 45 minutes or until chicken is no longer pink. Remove from oven. Keep warm above 140 degrees F.

 

Orange Sauce: sauté shallots in butter in saucepan over medium-high heat for 1 to 2 minutes. Add 16 oz of orange juice, salt and pepper to shallots. Bring to boil and reduce liquid to 3/4 cup. Remove from heat. Immediately beat in 1 piece of butter. Reduce heat to low and beat in remaining butter, 1 piece at a time. Sauce should become thick and creamy. Remove from heat. Gradually beat juice into sauce. Keep warm.

 

To serve, spoon 3 Tbsp sauce on plate and top with chicken breast. Accompany with fresh steamed asparagus spears. Suggested garnish: mandarin orange segments and chive blossoms.