Pan-Seared Chicken Breasts | America's Test Kitchen

Name: Pan-Seared Chicken Breasts | America's Test Kitchen
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

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Pan-Seared Chicken Breasts recipe yields juicy, golden-brown cuts with hints of garlic and thyme. A foolproof guide for tender chicken every time.

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Chicken
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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