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As tough as chicken breasts can be to cook—there's no fat or bone to help mitigate dryness—a pounded chicken "paillard" is as easy.
Why I Picked This Recipe: I've already praised the technique with this recipe, which was a big draw, but I was also interested in Keller's combination of tarragon and curry powder in a single recipe. What Worked: The combination of classic French technique--a simple pan sauce made with shallots, wine, butter, and tarragon--along with the unusual spice profile with curry is the major achievement of this recipe. What Didn't: My only suggestion next time would be to increase the quantities of shallot, wine, and chicken stock to make more pan sauce to go around.
Born and raised in Chicago, one of Blake's earliest food memories was a Chicago-style hot dog with all the toppings.
When I hear the words "baked chicken breast," I can't say that I'm terribly excited by the sound of it.
The secret is the high temperature (which is why I decided to call it "roasted chicken breast" instead) and cooking it on a wire rack, which speeds the cooking of the meat and crisping of the skin, so that the interior reaches temperature as quickly as possible.

The fragrance and spiciness of curry powder fades subtly into the background, while the anise-y tarragon-butter sauce comes to the forefront. He currently contributes weekly to Dinner Tonight and writes the Chicago-based column Sausage City. I can think only of dry, relatively flavorless meat, which is probably destined to be mixed with plenty of mayonnaise in a chicken salad later.
The bone helps even the distribution of heat, while the skin protects the exterior, which can dry out before the inside is cooked (and crisp skin is delicious, too). By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. He studied professional cookery at Kendall College in Chicago, and is creative director of Jamco Creative, an outfit in Chicago that specializes in social media marketing.
The expertise required to produce juicy, tender, and flavorful meat—and the fear of undercooking chicken—has led to so many overcooked chicken breasts that cooking them whole seems impossible.

With this technique, I found myself cutting into a juicy chicken breast with crisp skin in under an hour. When I am stuck in a rut I find that a quick flip through a magazine or favorite cookbook helps to give me some new ideas. We also have a lot of chicken recipes here at The Family Kitchen and I think you might like them.

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