1.8 lb chicken breast boneless (1/; see cooks' note, below)
1 stick cinnamon (3-inch)
0.5 teaspoon ground cumin
1 tablespoon mild honey
1 teaspoon juice of lemon fresh
2 tablespoons olive oil
0.3 cup orange juice
0.5 teaspoon paprika hot (not )
0.3 teaspoon pepper flakes dried red hot
1.3 teaspoons salt
2 tablespoons butter unsalted
Equipment
bowl
frying pan
sauce pan
sieve
plastic wrap
grill
aluminum foil
grill pan
meat tenderizer
Directions
Heat grill pan over moderate heat until hot.
Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
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.
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.
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.
