2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
1 1/2cups red or white wine
4 bay leaves
1 teaspoon grated orange zest
Instructions
Put the butter in a large skillet over medium-high heat. When it melts, add the chicken and sprinkle with salt and pepper. Cook undisturbed until the chicken is browned and releases easily from the pan, 3 to 5 minutes. Turn and cook the other side the same way.
Move the breasts to the side of the pan and add the wine, bay leaves, and orange zest, then scrape any browned bits from the bottom of the pan. Return the chicken to the middle of the pan.
Bring the liquid to a boil and cook until the chicken is firm but still slightly pink at its thickest part and the wine has reduced slightly, 5 to 10 minutes. Remove from the heat, cover, and let sit for a couple minutes. Taste, adjust the seasoning, and serve warm.