Pan-roasted chicken breasts from The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook (page 330) by America's Test Kitchen Editors

  • chicken breasts

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sage-vermouth sauce; Garlic-sherry sauce; Sherry-rosemary sauce; Shallot-thyme sauce; Mustard-Cognac sauce; Onion-ale sauce; Sweet-tart red wine sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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