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. ---------------------------------------------------------------------------
Nutrition
Ingredients
