Sauteed Chicken Breasts with Lemon-Caper Sauce

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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.

SERVES4

TIME45 minutes

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...

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