Pan-Roasted Chicken Breasts with Onion and Ale Sauce

Page 324

Cuisine: North American | Course Type: Main Courses

(2 reviews)

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Recipe Review

This is a great method for cooking bone-in chicken breasts. Lots of variations on the pan sauce are given, but the onion and ale is pretty delicious. I usually do skip the brining step, because the organic chicken breasts I buy are always very juicy and I usually forget to do the brine beforehand anyway.

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