We are always on the lookout for quick and easy chicken dishes for busy weeknight cooking.
Everyone seems to love boneless, skinless chicken breasts and, luckily, they cook quite
quickly. Could we combine them with a sweet-tart apricot-orange sauce? Here’s what we
discovered:
Test Kitchen Discoveries
Bake the chicken in a very hot oven (450 degrees) coated in the sauce. The cutlets cook
so quickly that there’s no need to brown them first.
Bring the sauce to a simmer on the stovetop before pouring it
over the chicken to expedite cooking.
Thicken the sauce with a little cornstarch for a smooth, velvety
texture.
Make the sauce sweet--but balanced with assertive and acidic
seasonings--so that it reduces in the oven and turns into a sticky glaze.
Use an instant-read thermometer to gauge doneness. Chicken
breasts are ready when they hit 160 degrees; if cooked any longer they will turn tough and
dry.
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recipe
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