Joy of Cooking: 75th Anniversary Edition - 2006
Sauteed Boneless Chicken Breasts
Page 436
(1 review)
Recipe Reviews
sturlington from Hillsborough, NC
A basic way to prepare chicken breasts, good alone or as the basis for many recipes. The flour adds a bit of a crust, although the chicken is also good without it. I usually brown the chicken over a higher heat first, then cover and turn the heat down to finish cooking. I think this keeps the chicken from drying out.
(edited 4th October 2012) (0) comment (0) useful
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