I’m reblogging this just because it hurts me to hear of other cooks boiling boneless, skinless chicken breasts—for any recipe. If you want moist chicken, use this tried and true method:
Another recipe from my old Joy of Cooking (1967), “Breast of Chicken Cockaigne” uses a small amount of both oil and butter in a quick simmer, then relies on a short rest in a covered pa…
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