Active Time

　　35 min

　　Total Time

　　35 min

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

　　

Ingredients

Makes 4 servings

　　

For sauce

1/4 cup orange juice

　　1 tablespoon mild honey

　　1 teaspoon fresh lemon juice

　　1 (3-inch) cinnamon stick

　　1/4 teaspoon dried hot red pepper flakes

　　2 tablespoons unsalted butter

　　

For paillards

1/2 teaspoon ground cumin

　　1/2 teaspoon paprika (not hot)

　　1/4 teaspoon black pepper

　　2 tablespoons olive oil

　　1 3/4 lb boneless chicken breast slices (1/4 inch thick; see cooks' note, below)

　　1 1/4 teaspoons salt

　　

Special Equipment

a well-seasoned large (2-burner) ridged grill pan

　　

Prepare grill pan and start sauce:

Step 1

Heat grill pan over moderate heat until hot.

　　

Step 2

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

　　

Make paillards:

Step 3

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 in grill pan, 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:

Step 4

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.

　　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.