Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

Two wrongs don't make a right – they make one hell of a good time! On a similar note, always remember that you are not really having a good time unless the cops are involved or you find yourself taking off your pants and spinning them around your head!

8 thin kosher chicken breast fillets, skinless and boneless
1 cup white vinegar
1/2 cup dry white wine
1/2 cup mustard
30 drops of Tabasco
1/2 cup brown sugar
1 tangerine
2 tablespoons of butter
1/4 cup of Cointreau

Preheat oven to 375o F.

Make a marinade by mixing the vinegar, white wine, mustard and Tabasco. Cover the chicken fillets in this marinade (it's nicer if you can leave the chicken marinating overnight, but two hours should suffice).

Grate some of the tangerine peel until you a have two teaspoons of the stuff and mix it into the sugar (this may cause the sugar to appear wet). Set aside. Juice the tangerine making sure to strain out any seeds. Set aside.

Heat the butter in a skillet on high heat until it has stopped foaming and begun to brown. Remove the fillets from the marinade and put them in the skillet at once. Tssssssss. Brown each side of the fillets, flipping once. Remove them from the skillet and place them in a small baking dish.

Put the baking dish in the oven at 375F. Lower the heat on the skillet to medium-low (there should be some liquid from the marinade in the skillet, but if not, feel free to add about 1/4 cup of the stuff and bring to a boil again.) Add the tangerine juice to the skillet and bring to a boil. When boiling, add the brown sugar mixture and stir well. Finally, add the Cointreau and reduce until the liquid is fairly thick.

At this point, the fillets have been in the oven for about 10 minutes. Pour the sauce over them and bake for an additional 5 minutes.

Serves 4 isolationists.

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leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.