*  Exported from  MasterCook  Buster  *
 
                         Grilled Chicken A L'orange
 
 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.
 
 
 
 
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