Season chicken with salt and pepper. Heat four teaspoons olive oil over medium heat in a large skillet. Cook chicken about five minutes on each side.

While chicken is cooking, combine chicken broth, vinegar, preserves and mustard in a bowl.

Shave all of the zest from the orange, about two teaspoons. Cut the top and bottom off of the orange, just deep enough so that you no longer see the white pith. Stand the orange on one cut end and use the knife to cut in downward strokes to remove the peel and white pith. do not worry if you cut some of the fruit off with the peel. Work over a bowl and hold the fruit in one hand and with your other hand, cut between the thin membranes to release the segments into the bowl. Cut the segments into two or three pieces.

Remove chicken from pan and set aside. Pour off any fat and juices that remain in the pan.

Adjust heat to medium low and add remaining two teaspoons oil to the pan. Sautee shallots until light brown, about 2 minutes. Add the broth mixture and bring to a bubble. Scrape any bits up from the bottom of the pan. Allow sauce to reduce, about five minutes. Add the orange segments and any juice that you caught in the bowl. Return the chicken to the pan and heat through. Transfer to a serving platter and sprinkle with orange zest before serving.