Recipe By : "The Grilling Season by Diane Mott Davidson" p.299
Serving Size : 4 Preparation Time :0:00
Categories : Diane Mott Davidson
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***MARINADE***
1 medium orange -- zest of
1 medium orange -- (about 1/3 c.) ,
-- juice of
1 teaspoon dry mustard
tiny pinch of cumin -- optional
2 tablespoons red wine vinegar
1/3 cup olive oil
4 boneless skinless chicken breast halves
***SAUCE***
2 tablespoons butter
2 tablespoons flour
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon dry mustard
2 tablespoons red wine vinegar
1 1/2 cups orange juice
In a 9x13 dish make the marinade by combining the zest, juice, mustard,
cumin, if using, and vinegar. Spread out a sheet of plastic wrap about 2
feet long and place chicken breasts on it. Spread another sheet of plastic
wrap over the chicken breasts. With flat side of a mallet, pound the
chicken to an even 1/2- inch thickness. Remove plastic wrap and place
chicken in marinade. Cover and allow to marinate 30 min. to 1 hour.
When you are ready to cook the chicken, preheat the grill. Then prepare the
sauce. In a wide skillet, melt the butter over low heat and stir in the
flour. Cook this roux over low heat for a minute or two, until it bubbles.
Add the sugar, cinnamon, mustard, and vinegar and stir until well combined.
Whisk in the orange juice, bring the heat up to medium, and stir until
thickened. Lower the heat and cover the pan to keep the sauce hot while you
grill the chicken.
Grill the chicken just until cooked through, 3 to 5 minutes per side. Do
not overcook the chicken. When serving, place the grilled chicken on a
heated platter, pour some of the sauce over it, and pass the rest of the
sauce.
Serves 4.
