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["Julienne and blanch orange rind*.
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In 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.", "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.", "*To julienne and blanch orange rind: (Cara-Cara oranges are wonderful, and have a pinkish hue)
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Take the orange rind off a navel orange with a vegetable peeler in long lengths. Cut into long julienne matchstick strips.
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In small sauce pan, add 1 cup of water and julienned orange. Bring to a boil, simmer 5 minutes. Drain, pat dry.", "Note: Arrowroot is more translucent than corn starch. Will not make the sauce cloudy, and thickens nicely with a neutral taste.
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- Keeps the sauce from ""breaking"" after the butter is added, and stabilized when reheated.", "To make perfect grilled chicken for 4:
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Place 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.", "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,
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and strong grill marks form, turn over with tongs until golden and seared, but not totally cooked inside.
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Place in a baking pan to fit with 8 - 1/2"" slices of oranges. Cover with the a l'orange sauce and cover with foil.", "Bake in a 350 degree oven for 10 - 15 minutes until bubbly and just cooked through.
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Chicken will be very tender. Serve with mashed potatoes and garlic-sauteed spinach for the perfect meal.
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This recipe may not be reproduced without the consent of it's author, Karen Sheer. http://azestforlife.com/"]
