The New Best Recipe: All-New Edition
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 Reviews
sturlington from Hillsborough, NC
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.
(edited 2nd January 2011) (0) comment (1) useful
portugo from Broomfield, CO
I love, love, LOVE this recipe! The chicken gets incredibly juicy (don't skip the brine!) and the buttery beer sauce is fantastic. This is an all-time favorite.
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