Cut each chicken breast in half (8 pieces) and pound each piece to a thinner consistency (approx. 1/4 inch thick) Some pieces may spread out a little bigger.
Put seasoned flour into a zip bag. Put chicken pieces in bag and shake to coat
Heat enough olive oil to well coat a large skillet pan. Lightly brown all chicken pieces on both sides. Remove chicken from skillet. Chicken may not be cooked all the way through. That is ok, because the chicken will finish cooking in the sauce later.
On medium-high heat, de-glaze hot skillet with white wine and scrape any brown bits from pan. Cook for about one minute. Add orange juice and zest. Wisk in mustard and simmer about one minute longer. Season with sea salt and black pepper to taste. Wisk in cold butter until dissolved. Add light cream and cilantro.
Add chicken pieces and any juices to the orange sauce. Turn heat to low simmer. Cover skillet and continue to cook for 20 minutes turning chicken pieces once.
Serve with garlic mashed potatoes, cranberry stuffing or seasoned white rice.