Directions

1. Julienne and blanch orange rind*. 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, jalapeño 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.
2. 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.
3. *To julienne and blanch orange rind: (Cara-Cara oranges are wonderful, and have a pinkish hue) Take the orange rind off a navel orange with a vegetable peeler in long lengths. Cut into long julienne matchstick strips. In small sauce pan, add 1 cup of water and julienned orange. Bring to a boil, simmer 5 minutes. Drain, pat dry.