A skillet can turn out hundreds of chicken dinners. For most Americans, chicken breasts are the holy grail of weeknight cooking. (We think thighs are more flavorful, but that’s another story.)
Although chicken dinners are quick to prepare, they can go terribly wrong. Part of the problem is the chicken itself—the breast meat has very little fat and becomes dry and chalky if overcooked. The o...
A 12-inch skillet should last a lifetime and cook almost anything. But does quality construction have to cost top dollar?
Could we transform a simple breaded chicken cutlet into an exotic-tasting meal?
For crisp skin, moist meat, and a quick pan sauce, this restaurant method is worth investigating.
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