For the Sauce:
1/4 cup orange juice
1 Tbsp mild honey
1 tsp fresh lemon juice
1 cinnamon stick
1/4 tsp red pepper flakes
2 Tbsp unsalted butter
For the chicken:
1/2 tsp ground cumin
1/2 tsp mild paprika
1/4 tsp black pepper
2 Tbsp olive oil
2 lbs chicken breasts, sliced 1/4-inch thick
1 1/4 tsp salt
Heat a grill pan over medium heat until hot.
Simmer all sauce ingredients except butter in a small saucepan, uncovered, stirring occasionally for 2 minutes. Set aside while cooking the chicken.
In a small skillet, cook the cumin, paprika and pepper in oil over medium low heat, stirring until fragrant. Transfer to a small bowl, reserving the skillet for the sauce. Don’t clean the pan!
Brush some spiced oil on 1 side of each of the chicken slices, then sprinkle with salt. Arrange 2 chicken slices in the grill pan, oiled sides down, and brush the tops with some of the spiced oil. Grill for 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil.
Pour the sauce through a strainer into the reserved pot and discard the solids in the strainer. Add any juices from the chicken that have accumulated on the platter. Bring the sauce to a boil the remove from the heat and add the butter. Swirl until the butter is incorporated.
Season the sauce with salt and spoon over the chicken before serving.
Can't find something?