Pan-Seared Chicken Breasts

Page 7

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This is an unusual way to cook boneless chicken breasts, a little fussy but good. You cook the seasoned breasts in a foil covered dish in the oven for 30 minutes, remove from oven and brush with butter mixture and brown in skillet for 4 minutes to a side. You then make a pan sauce. I substituted Sherry-Rosemary pan sauce from the September, 2002 for the one listed with the recipe because I always have fresh rosemary available. The chicken definitely needs a pan sauce.

Because it is so fussy, I doubt that I will make it often. However, I do love pan sauced chicken served with mashed potatoes or rice with a simple salad. That is easy enough.

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