Cold-Start Pan-Seared Chicken Breasts with Mustard and Caraway Pan Sauce
They're golden, succulent, and accompanied by a luxurious pan sauce.
WHY THIS RECIPE WORKS
With just a few modifications to our tried-and-true “cold-sear” cooking method, we've added boneless, skinless chicken breasts to the list of proteins that cook up beautifully with the technique. Gently flattening the thick part of the brea...