Sauteed Chicken Breasts with Oaxacan-Style Sauce With Cloves and Cinnamon
Appears in Cook's Illustrated September/October 1993
High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.
WHY THIS RECIPE WORKS
Our ideal sautéed chicken breast recipe would have to produce chicken with a nicely browned exterior and a tender, juicy interior. Although there are several keys to sautéing boneless chicken breasts correctly, one element was paramount for...