Pan-Roasted Chicken Breasts with Onion and Ale Sauce
Appears in Cook's Illustrated March/April 2003
For crisp skin, moist meat, and a quick pan sauce, this restaurant method is worth investigating.
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, ...