Use a vegetable peeler to very lightly peel long strips of rind off the orange. Be careful to avoid the white pith underneath. Aim for about 8 long strips. Set side.

Juice the peeled orange. Measure out 2 tbsp freshly squeezed orange juice and set aside.

Season chicken breasts with salt and pepper, to taste.

Chop parsley and set aside, if using.

in a large Dutch oven, heat the olive oil over medium-high heat. Add chicken to the pan and sear on one side until brown, about 5-6 minutes. Flip chicken and sear the other side until brown, then remove to a platter. Set aside.

Turn the heat down to low, then add a splash of the chicken broth to the pan; deglaze the bottom to loosen up all the brown bits.

Sprinkle the prunes and capers around the pan, then nestle the chicken breasts and orange zest strips into the pan around the prunes and capers.

Pour the remaining chicken broth and the orange juice over the entire dish, then sprinkle with ¼ tsp black pepper.

Turn up heat to medium-high and bring mixture to a boil, then cover, lower heat, and simmer for 5-10 minutes until chicken is cooked through.

Serve immediately with a sprinkling of chopped fresh parsley.**