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

75 comments

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

Main Courses

Chicken

SEASON 11

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...

This is a members' feature.