Pan-Seared Chicken Breasts

Name: Pan-Seared Chicken Breasts
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note); 2 teaspoons, kosher salt or 1 teaspoon table salt; 1 tablespoon, vegetable oil; 2 tablespoons, unsalted butter, melted; 1 tablespoon, unbleached all-purpose flour; 1 teaspoon, cornstarch; 1/2 teaspoon, ground black pepper; 1 recipe, pan sauce, optional

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Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV

Main Courses

Chicken

Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leathery meat. But what if we did most of the cooking in the oven?

SERVES4

TIME1¼ hours

has video

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...

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