Pan-Seared Chicken Breasts
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Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV
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WHY THIS RECIPE WORKS
For a chicken breast recipe with flavorful, moist, and tender meat, we gently parcooked boneless, skinless breasts in the oven, then seared them on the stovetop. Salting the chicken breasts helped keep them moist, as did cooking them covere...