Orange-Honey Glazed Chicken Breasts
Appears in Cook's Illustrated September/October 2007
We wanted to elevate this institutional standard to an elegant weeknight dinner. This required a glaze that would stick to the chicken and not taste like candy.
WHY THIS RECIPE WORKS
For a chicken recipe with perfectly rendered skin, moist meat, and a glaze with complex flavor, we browned the skin to combat flabbiness and gave it a light coating of flour, which provided a good grip for the glaze. Corn syrup, which is ha...