t i f f a n y ' s   r e c i p e   b o x



Aloo Gobi
Amazing Stuffing
Asian Eggplant
Basil-Lemon Pasta
Bean Burgers
Best Brownies
Blue Cheese Dressing
Broiled Lemon Garlic Chicken
Butter Cookies
Candy Sushi
Carrot Apple Cake
Ceviche and Margaritas
Chai-spiced Honey Bundt Cakes
Cheese Truffles
Chicken Broth
Chicken Marbella
Chickpea Burgers
Chipotle White Bean Salad
Citrus Chicken
Coconut Green Tea Rice Pudding
Coffee Crème Brûlée
Cumin Crisps
Daikon Pear Salad
Damian - unsorted
Easy Soup
Energy Cookies
Favourites Salad
Fireside Cocktail
Ginger Chocolate Shortbread
Guiness Stout Ginger Cake
Hoisin Ribs
Hot and Sour Soup
Jen's Perfect 3 lb Chicken
Jeremy's Favourite Tea Biscuits
Lemon Pancakes
Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
Mexican Chicken Stew
Million Dollar Chicken
Mint Booze
Mung Bean Soup
Neen Gow
Olive Oil Lemon Cake
Oven BBQ Chicken
Penne with Asparagus and Lemon Cream Sauce
Pomme Lyonnaise
Port Jelly
Potato and Broccoli Frittata
Quiche Bites
Risotto Milanese
Sara's Fried Tofu
Seafood Stew
Simplest Dressing
Soba Noodles
Spicy Orange Beef Stir-Fry
Spinach Strawberry Salad
Squash Soup
Stilton Shortbread
Tapioca Pudding
Theresa's Saag Paneer
Toasted Cheddar Sandwich
Tomato Olive Pasta
Tomato Salad
Veggie Sausage
Wonton Soup with Bok Choy

Citrus Chicken


Skinless Chicken Breasts with Balsamic Citrus Sauce

Prepare and keep warm in a 200F oven:

Sauteed Boneless, Skinless Chicken Breasts (see below)

Remove all but about 1 tablespoon of the fat in the skillet, heat over
medium heat, and add:

3 to 4 tablespoons minced shallots or scallions
1 heaping tablespoon honey
Pinch of ground allspice

Cook, stirring, until the shallots are wilted, 1 to 2 minutes. Increase
heat to high and add:

1 cup chicken stock
1 tablespoon strained freash lemon jioce

Boil, scraping bottom of the skillet with a wooden spoon, until reduced to
about 1/2 cup. Add:

1/4 cup heavy cream

Boil until the sauce is slightly thickened, about 1 minute. Add:

1 tablespoon balsamic vinegar
Salt and ground black pepper to taste

Return to a boil, then spoon the sauce over the chicken and serve

Sauteed Boneless, Skinless Chicken Breasts (Basic Recipe)

[a bunch of preamble about chicken breasts]

Rince and pat dry:

4 boneless, skinless chicken breasts halves (about 1 1/2 pounds)

Trim any fat around the edges. If you wish, remove the white tendron
running through the tenderloins. Sprinkle both sides with:

Salt and ground black pepper to taste

Spread on a plate:

1/4 cup all-purpose flour

Coat the chicken on both sides with the flour, pressing to make sure the
tenderloins, the thin strips of meat on the undersides of the breast,
adhere. Gently shake off the excess flour, holding the chicken tapered
side up to avoid detaching the tenderloins. Heat in a heavy 10- to
12-inch skillet over medium-high heat until fragrant and nut-brown:

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil

Swirl the butter and oil together. Arrange the chicken tenderloin side
down int he skillet and saute for exactly 4 minutes, keeping fat as hot as
possible without letting it burn. Using tongs, turn the chicken and cook
until the flesh feels firm to the touch and milky juices appear around the
tenderloins, 3 to 5 minutes more. Serve immediately, or remove to a
platter and keep warm in a very low oven while you prepare [other stuff].

» Go to Tiffany's Recipe Box
» Go to tif.ca


Stolen straight from the New Joy of Cooking.