A L’ Orange Chicken Sauce For Grilled Chicken ~ French Style For Today’S Cook

• 2 tablespoons water filtered
• 3 tablespoons cane sugar natural
• 1 tablespoon shallots peeled and chopped
• 1 tablespoon garlic fresh, peeled and chopped
• 1 tablespoon sherry vinegar
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon jalapeno fresh, minced, more if you like spicy
• 1 cup fresh orange juice
• 1 cup chicken broth preferably home made
• 1/4 cup orange rind julienned*, see note
• 1 tablespoon grand marnier
• 2 teaspoons arrowroot see note
• 1/2 teaspoon sea salt
• 3 tablespoons unsalted butter organic

1. Julienne and blanch orange rind*.nn a 9 " skillet, add the water and sugar, stir to combine. Bring to a boil until achieves a deep caramel color. Immediately add the shallots, garlic, vinegar, paprika, jalapeno and orange juice. Bring back to a boil and stir to dissolve any sugar. Add the chicken broth and simmer until reduced by half, about 1 cup of liquid remains.
2. Add the julienned, blanched orange rind. Blend together the the arrowroot and grand mariner in a small bowl. Add to the simmering sauce, stirring well until slightly thickened. Season with sea salt. Remove from the heat. Add 3 T. of cold butter, one tablespoon at a time (use a fork.) When all emulsified, pour over the chicken breasts (see recipe) and orange slices. Cover with foil and bake until the sauce is bubbly, and the chicken is just cooked through.
3. *To julienne and blanch orange rind: (Cara-Cara oranges are wonderful, and have a pinkish hue)nake the orange rind off a navel orange with a vegetable peeler in long lengths. Cut into long julienne matchstick strips.nn small sauce pan, add 1 cup of water and julienned orange. Bring to a boil, simmer 5 minutes. Drain, pat dry.
4. Note: Arrowroot is more translucent than corn starch. Will not make the sauce cloudy, and thickens nicely with a neutral taste.n Keeps the sauce from "breaking" after the butter is added, and stabilized when reheated.
5. To make perfect grilled chicken for 4:nlace 1 3/4 pounds of thin sliced chicken (can cut 4 medium sized boneless chicken breasts in half horizontally, yielding 8 slices) on a large plate. Add 1 T. of extra virgin olive oil and seasonings to coat. Seasoning suggestions: minced garlic, your favorite all purpose salt- free cajun seasoning and a pinch of salt.
6. If you have the time, cover and marinate at least 2 hours in the refrigerator. Heat an oiled, ridged grill pan until very hot. Add the chicken and cook until golden,nnd strong grill marks form, turn over with tongs until golden and seared, but not totally cooked inside.nlace in a baking pan to fit with 8 - 1/2" slices of oranges. Cover with the a l'orange sauce and cover with foil.
7. Bake in a 350 degree oven for 10 - 15 minutes until bubbly and just cooked through.nhicken will be very tender. Serve with mashed potatoes and garlic-sauteed spinach for the perfect meal.nnThis recipe may not be reproduced without the consent of it's author, Karen Sheer. http://azestforlife.com/

water, cane sugar natural, shallots, garlic, sherry vinegar, paprika, orange juice, chicken broth preferably, orange rind, grand marnier, arrowroot, salt, butter

Taken from www.yummly.com/recipe/A-l-Orange-Chicken-Sauce-for-Grilled-Chicken-_-French-Style-for-Todays-Cook-1102760 (may not work)