i made both of these recipes for cookies with lime in them, and they were both super successful. the first one with the white chocolate chips is definitely sweeter, but the one with the toasted coconut was really good also. if you have limes to get rid of.. well, this is not the most efficient method. i used about 5x more butter and flour than i did limes. shucks.
these are the ones with the white chocolate chips. we ate the coconut cookies too fast for a picture. or maybe i forgot to take one…
i started with 2 boneless, skinless chicken breasts (take them out of the fridge a bit beforehand) and cut them lengthwise so they’re not impossibly thick. salt and pepper both sides and then brown both sides in your frying pan that has whatever kind of oil you like to use to brown things. i used grapeseed oil because that’s what we had on hand. put the cover on the pan for a while so that the chicken cooks through all the way. seriously there is nothing worse than uncooked chicken. you will barf a lot. ok now take the chicken out and put it on a plate. add some vegetable broth (or chicken, if you have it) to deglaze the pan. ‘deglaze’ is a fancy term for ‘getting all the chicken bits off the bottom of the pan’. i really didn’t measure the broth, just cover the bottom of the pan. then add a tablespoon of butter and melt that around. next, throw about 2 tablespoons of dijon mustard in. please don’t use French’s mustard – it will be gross. then add some milk, again just to cover the bottom of the pan. and yay sauce! now you can put the chicken back it and warm it up in the sauce. you could put some chives on there too if you want.
stay tuned for tomorrow – i am going to be making a ridiculous (3 layer! pink ombre!) new year’s cake. i am really amped about it. might go buy some sparklers to put on the top. whaaaat