• 50minutes
  • 477calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, C, D
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup orange juice

  2. 1 tablespoon mild honey

  3. 1 teaspoon fresh lemon juice

  4. 1 (3 inch) cinnamon sticks

  5. 1/4 teaspoon hot red pepper flakes

  6. 2 tablespoons unsalted butter

  7. 1/2 teaspoon ground cumin

  8. 1/2 teaspoon paprika (not hot)

  9. 1/4 teaspoon black pepper

  10. 2 tablespoons olive oil

  11. 1 3/4 lbs boneless chicken breasts , slices

  12. 1/4 inch thick

  13. 1 1/4 teaspoons salt

Instructions Jump to Ingredients ↑

  1. Cooks' note:.

  2. 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.

  3. Special equipment:

  4. A well-seasoned large (2-burner) ridged grill.

  5. Prepare grill pan and start sauce:.

  6. Heat grill pan over moderate heat until hot.

  7. Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.

  8. Make paillards:.

  9. 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).

  10. 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.

  11. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.

  12. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.

  13. Finish sauce:.

  14. 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.

  15. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.


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