Moroccan-Spiced Chicken Paillards

• 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

1. Heat grill pan over moderate heat until hot.
2. Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
3. 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.
4. 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.

orange juice, honey, lemon juice, cinnamon stick, unsalted butter, ground cumin, paprika, black pepper, olive oil, chicken breast, salt, grill pan

Taken from www.epicurious.com/recipes/food/views/moroccan-spiced-chicken-paillards-233792 (may not work)