Moroccan-Spiced Chicken Paillards
You can never have too many main course recipes, so give Moroccan-Spiced Chicken Paillards Head to the store and pick up mild honey, chicken breast, olive oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
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.