Pan-Seared Chicken Breasts
"For a chicken breast recipe with flavorful, moist, and tender meat, we gently parcooked boneless, skinless breasts in the oven, then seared them on the stovetop. Salting the chicken breasts helped keep them moist, as did cooking them covered in the oven. To get a crisp, even crust for our… read more..."
INGREDIENTS
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4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
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2 teaspoons kosher salt or 1 teaspoon table salt
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1 tablespoon vegetable oil
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2 tablespoons unsalted butter, melted
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1 tablespoon unbleached all-purpose flour
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1 teaspoon cornstarch
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1/2 teaspoon ground black pepper
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1 recipe pan sauce, optional (see related recipes)
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