Pan-seared chicken breasts with lemon and chive pan sauce from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on January 01, 2020

    Excellent recipe - these are the best pan-cooked boneless chicken breasts I've ever made. I made only the chicken - not the pan sauce. The flavor reminded me a bit of the excellent bone-in sautéed chicken pieces recipe from Julia Child's The Way to Cook and the meat stayed moist(!). It was good to have the digital thermometer handy to be able to follow the cooking temperature guidance in the recipe - my cooking times at each step ended up being longer than those noted in the recipe. Also, like a lot of recipes for pan-seared meat, there was spatter - I cooked it outside on the grill side burner to take care of that. Leftovers kept well. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • sturlington on May 05, 2013

    P317

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