Bourbon and Cranberry Pan Sauce

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Appears in Cook's Illustrated March/April 2010

    

SERVES4 (Makes about ¾ cup)

TIME20 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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