Name: Moroccan-Spiced Chicken Paillards
Cook time: 35 min
Total time: 35 min
Yield: Makes 4 servings
Ingredients: 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; 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; a well-seasoned large (2-burner) ridged grill pan

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Moroccan-Spiced Chicken PaillardsRomulo Yanes

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

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.

Recipe notes

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