Sauteed Chicken Breasts with Peach Salsa

3 comments

Appears in Cook's Illustrated September/October 1993

High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

SERVES 4

TIME 50 minutes

WHY THIS RECIPE WORKS

Our ideal sautéed chicken breast recipe would have to produce chicken with a nicely browned exterior and a tender, juicy interior. Although there are several keys to sautéing boneless chicken breasts correctly, one element was paramount for...

Print