Cook's Illustrated Pan-Seared Chicken Breast Technique

BIG, BOLD, BEAUTIFUL FOOD
8Ingredients
55Minutes
140Calories

Ingredients

US|METRIC
  • boneless, skinless chicken breasts (about 6-8 oz. each, trimmed of excess fat)
  • kosher salt (1/2 tsp. per breast)
  • oil
  • cornstarch (and watter slurry, whisk 1 tbs. cornstarch and enough water together to make a loose paste; increase if you have more than 4 chicken breasts)
  • 2 tablespoons butter (melted)
  • 1 tablespoon flour
  • 1 teaspoon ground black pepper
  • sauce (Your favorite pan, or bottled sauce)
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    NutritionView More

    140Calories
    Sodium15% DV370mg
    Fat18% DV12g
    Protein2% DV<1g
    Carbs3% DV8g
    Fiber4% DV1g
    Calories140Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol15mg5%
    Sodium370mg15%
    Potassium105mg3%
    Protein<1g2%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber1g4%
    Sugars3g6%
    Vitamin A8%
    Vitamin C2%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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