Pan-Roasted Chicken Breasts with Onion and Ale Sauce
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Appears in Cook's Illustrated March/April 2003
WHY THIS RECIPE WORKS
To develop a bone-in chicken breast recipe that would produce moist, tender, and crisp-skinned breasts, we turned to pan-roasting, a restaurant technique in which food is browned in a skillet on the stovetop and then slid, skillet and all, ...