Slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts. Gourmet, Quick Kitchen, February 2006.
- 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
- 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.