Thinly Slice the 2 scallions. Cut the orange in half and cut 2 thin slices from half and then quarter those slices. Zest the other half of the orange, then juice both halves of the orange and set the juice, the zest, and slices aside.
In a small sauce pan, add the butter and simmer on low heat until it gets brown and starts to release a nutty, almost sweet aroma, about 5-8 minutes. Turn off heat and set aside for later.
Preheat large skillet on high heat.
Add flour to a large plate and season with salt and pepper to taste. Dredge each piece of chicken in the flour.
Add olive oil to pan and then add the chicken coated in flour to the hot pan. Cook on medium to high heat for 3-4 minutes, then flip each piece and cook for another 4-5 minutes.
Add the juice from the orange, the zest, the butter, the scallions (leave some scallion for garnish) and the chicken broth.
Cook for 1-2 minutes in the sauce and then flip the chicken and cook for another 1-2 minutes until sauce starts to thicken. Add salt and pepper to taste. Garnish with the orange slices and remaining scallions.