Preheat oven to 375º.  In medium bowl, whisk first 6 ingredients until combined.  Season with a little salt and pepper.  Set aside.

Place flour in a pie plate, season chicken on both sides with salt and pepper and then coat chicken in flour, one piece at a time, shaking off excess flour.

Heat oil in a large ovenproof skillet until shimmering.  Add chicken, skin-side down, and brown well, about 10 minutes.  Lightly brown other side, about 5 more minutes.  Remove chicken to a plate.

Pour off all but 1 teaspoon of fat and add the minced shallot and cook until softened, about 1 minute.  Increase heat to high and add the orange juice mixture.  Simmer, stirring occasionally, until syrupy and reduced to 1 cup, 6 - 10 minutes.  Remove skillet from heat.  Tilt pan a little bit and use tongs to coat each chicken breast in the pooled glaze.  Arrange chicken skin-side down in pan.

Transfer to oven and bake chicken until done, about 25 to 30 minutes, turning chicken skin-side up halfway through cooking.  Transfer chicken to serving platter and let rest 5 minutes.  Return skillet to high heat - BE CAREFUL, HANDLE WILL BE HOT - and cook glaze until thick and syrupy, stirring constantly, about a minute. A heatproof spatula should leave a wide trail when dragged through the glaze.  Remove pan from heat and whisk in remaining 2 tablespoons of orange juice.  Spoon a little glaze over each chicken breast and serve the rest on the side and/or over rice.