Pan-roasted chicken breasts with sweet-tart red wine sauce from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • shallots
  • bay leaves
  • chicken breasts
  • chicken broth
  • red wine
  • salt

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

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.

Notes about this recipe

  • ashallen on October 26, 2019

    This came out very well. Chicken was tender, moist, and well-flavored - even the skin was tasty! Sauce was also nicely flavored. Pretty easy to make, too. Making a half-batch worked fine. [Cross-post for Annual Edition/ Magazine/ Science of Good Cooking.]

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