Preheat the oven to the lowest temperature you can, usually around 170°F.
Using a meat pounder, pound the chicken breasts until they are about 1/2" thick. Alternatively, you can slice the chicken breasts in half horizontally so that they become 2 flat chicken cutlets. Season the chicken with salt and pepper.
Heat a large skillet over medium-high heat. Once the pan is hot, add the olive oil. Place the chicken into the skillet, reduce the heat to medium and brown well on both sides, about 2 minutes per side. Brown the chicken in batches if necessary, rather than overcrowding the pan. Transfer the browned chicken to a platter, cover with aluminum foil, and place it in the oven to keep warm.
Add the onion, carrot, and red and yellow pepper slices to the pan and cook for 4 to 5 minutes. Add the garlic and continue to cook for another minute. Pour in the orange juice and bring the mixture to a simmer for 3 to 4 minutes. Add the chicken stock and continue to simmer, scraping up any brown bits on the bottom of the pan, until the liquid has reduced by half, about 4 minutes.
Add the orange segments to the pan and heat through for 30 seconds. Remove the pan from the heat and stir in the butter to thicken the sauce. Add the parsley and season to taste with salt and pepper. Return the browned chicken to the pan and coat in the sauce. Serve immediately.
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