Maple-Ginger Glazed Chicken
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Appears in Cook's Country December/January 2008
Using some of winter's best flavors, we turned simple chicken breasts into an easy meal that is anything but plain.
WHY THIS RECIPE WORKS
We wanted a richly flavored sauce to accompany our crispy-skinned, juicy chicken breasts recipe—and we wanted it in less than 30 minutes. Patting the chicken before pan-frying helped it brown correctly—and browning improved the flavor of th...
