Pan-Seared Chicken Breasts

Name: Pan-Seared Chicken Breasts
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note); 2 teaspoons, kosher salt or 1 teaspoon table salt; 1 tablespoon, vegetable oil; 2 tablespoons, unsalted butter, melted; 1 tablespoon, unbleached all-purpose flour; 1 teaspoon, cornstarch; 1/2 teaspoon, ground black pepper

Main Courses
Chicken

By Keith Dresser ･ Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV

Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leathery meat. But what if we did most of the cooking in the oven?

SERVES 4

TIME 1¼ hours

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