Season chicken with salt and pepper. Place chicken skin side down in pan and cook over medium high heat until golden brown, 3-4 minutes. Turn over and brown for 2 minutes. Remove chicken from pan.

Reduce heat to medium and saut� shallots until tender. Add tangerine syrup, stock and demi-glace; bring to a boil. Return chicken to pan, cover and cook in glaze for 10 minutes.

Transfer chicken to serving dish, let rest and slice. Whisk butter into glaze and cook until thickened. Pour glaze over chicken.

Serves four.