Pound the 4 boneless skinless chicken breasts to an even thickness, then rub with 1 tablespoon of the 2 tablespoons olive oil, Kosher salt and pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 tablespoon orange zest.

Heat a large skillet over medium heat and drizzle with the remaining tablespoon of oil. Cook the chicken for 5-6 minutes per side, or until cooked through and browned. Set aside.

Sauté the 2 shallots (cooking onions) in the oil left in the pan until golden, then stir in the orange juice from the 1 large orange.

Cook the juice, deglazing the pan, for 2-3 minutes, then add the 1 cup leftover cranberry sauce and stir to combine.

Return the chicken to the pan and spoon the cranberry sauce over it. Garnish with freshly chopped parsley, if desired.