Chicken Paillards with Blood Orange Pan Sauce
Each part of the blood orange (zest, segments, juice) lends a layer of flavor--sweet, tart, pungent--to this sophisticated yet speedy-to-prepare dish. Thin-pounded paillards of chicken breast cook quickly and evenly; pork would be great here too.
Tip: How to segment an orange: For pretty, pith-free citrus sections, try suprêming. First, cut a thick slice off both ends of the fruit with a chef's knife. Next, stand the fruit on a cut end and slice off the peel and white pith below it, following the curve of the fruit with the knife as you go. Finally, working over a bowl, use a paring knife to cut toward the center of the fruit to release each segment from the surrounding membranes. (Squeeze any extra juice from the membranes into the bowl.)
Equipment: Parchment paper