While the chicken cooks, make the sauce: In a saucepan, combine wine, lemon juice, orange juice, orange zest and Chambord liqueur. Bring to a boil, over medium heat, and reduce by half.
1 cup dry white wine, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon freshly squeezed orange juice, 1 teaspoon freshly grated orange zest, 3 tablespoons Chambord liqueur