Pan-Seared Chicken Breasts with Spring Onions

Page 48

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Reviews

I had trouble finding skin on, bone out, chicken breasts so I just deboned my own. Not sure we have Jura wine here but I did have the other choice of dry sherry for the pan sauce so I used that. Not many ingredients to this recipe, but it still was flavorful and delicious. I did crank up my oven a bit more that the recipe stated to finish cooking my chicken, since I knew it'd never be done in 8 minutes at 325. My breasts were a bit on the thicker side and after browning in the pan, I cooked them for about 15 minutes to get them completely done. They were still tender and tasty. I served mine with cooked baby carrots and a microwave baked potato, a lovely spring supper.

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