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Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Cover and chill. Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Cover; let stand at room temperature. Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Pure leaf lard — flakiest pie crust, traditional frying, tamales