Ingredients:
1/4 cup orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
1 (3 inch) cinnamon sticks
1/4 teaspoon hot red pepper flakes
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoon paprika ( not hot)
1/4 teaspoon black pepper
2 tablespoons olive oil
1 3/4 lbs boneless chicken breasts, slices 1/4 inch thick
1 1/4 teaspoons salt
Directions:
Cooks’ note:.
Some sliced chicken breasts may not be of an even thickness. If necessary, put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4 inch thick.
Special equipment:
A well-seasoned large (2-burner) ridged grill.
Prepare grill pan and start sauce:.
Heat grill pan over moderate heat until hot.
Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
Make paillards:.
Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean).
Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards on grill, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt.
Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.
Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
Finish sauce:.
Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil.
Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.
Servings: 4
Time preparation: 25 min.
Time total: 50 min.