Fennel and Mustard Pan Sauce

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Appears in Cook's Illustrated March/April 2010

    

Pair this simle pan sauce with our Pan-Seared Chicken Breasts.

SERVES 4 (Makes about ¾ cup)

TIME 20 minutes

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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