Ingredients
-
-
1/4
-
1
-
1
-
1
-
1/4
-
2
-
-
1/2
-
1/2
-
1/4
-
2
-
1 3/4
-
1 1/4
-
Directions
Moroccan-Spiced Chicken Paillards, Slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts Gourmet, Quick Kitchen, February 2006 , My husband loved this Paired with Pulau Nepalese Basmati Rice (recipe #248955, from Kitchen Mama of 3) this would be a dinner-party offering fit for royal guests! I increased the sauce amount, and thickened it a bit as suggested by another reviewer, and put it on seitan for my vegetarian serving Thanks, Nana Lee!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cooks' Note:. |
|
2
Done
|
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
Done
|
Special Equipment: |
|
4
Done
|
a Well-Seasoned Large (2-Burner) Ridged Grill. |
|
5
Done
|
Prepare Grill Pan and Start Sauce:. |
|
6
Done
|
Heat Grill Pan Over Moderate Heat Until Hot. |
|
7
Done
|
Meanwhile, Simmer All Sauce Ingredients Except Butter in a 1-Quart Saucepan, Uncovered, Stirring Occasionally, 2 Minutes. Set Aside While Cooking Chicken. |
|
8
Done
|
Make Paillards:. |
|
9
Done
|
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
Done
|
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
Done
|
Grill 2 Minutes, Then Turn Over and Grill Until Just Cooked Through, About 3 Minutes More. |
|
12
Done
|
Transfer to a Platter and Cover With Foil. Grill Remaining Paillards in Same Manner, Transferring to Platter. |
|
13
Done
|
Finish Sauce:. |
|
14
Done
|
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
Done
|
Remove from Heat, Then Add Butter and Swirl Skillet Until Butter Is Just Incorporated. Season Sauce With Salt and Spoon Over Chicken. |
