1. Pre-heat oven to 275

2. sprinkle chicken with salt and pepper

3. Dip chicken in eggs and then flour. Shake off excess

4. In Sautee pan, melt 3 tablespoons butter

5. Saute chicken over medium-high heat until golden brown on both sides, about 4 minutes

6. Transfer to oven

7. Pour all but 1 tablespoon butter from the pan.

8. Add the shallots and saute until softened but not browned, about 1 minute. Set aside

9. In a saucpan over high high, reduce the wine, juice, and cointreau by half.

10. Whisk in shallots, remaining butter, and mustard. Continue whisking until the butter is melted.

11. Add the flour and stir until it comes to a boil

12. Place chicken on plates, cover with sauce and garnish with orange. Serve immediately.