Pan-Roasted Chicken Breasts with Sage-Vermouth Sauce

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Appears in Cook's Illustrated March/April 2003, America's Test Kitchen TV

For crisp skin, moist meat, and a quick pan sauce, this restaurant method is worth investigating.

SERVES 4

TIME 1 hour, plus 30 minutes brining

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WHY THIS RECIPE WORKS

To develop a bone-in chicken breast recipe that would produce moist, tender, and crisp-skinned breasts, we turned to pan-roasting, a restaurant technique in which food is browned in a skillet on the stovetop and then slid, skillet and all, ...

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