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Let the meat rest: The vegetables will take a bit more time to cook than the chicken, so let it rest for a few minutes on the cutting board while they finish up in the oven.
Set the potatoes aside. Reduce the oven temperature to 350°. 2. Meanwhile, in a large ovenproof skillet, melt the 3 tablespoons of butter. Season the chicken breast halves with salt and pepper and add to the skillet, skin side down, along with the thyme sprigs. Cook over moderately low heat until the skin is well browned, about 15 minutes.
The recipe is from Martha Stewart's Cooking School cookbook, which was published in 1999. That book has the best chicken soup recipe in it. That book has the best chicken soup recipe in it.
There are as many ways to cook chicken breasts as there are cooks in the kitchen. Poach, bake, or grill it. Fried or browned on the stovetop, chicken breasts can do it all.
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Recipes for pan-roasted chicken breasts, and almond-crusted chicken breasts with wilted spinach. Featuring an Equipment Corner covering traditional skillets and quick tips for carving whole chicken. 77
Add 1 to 2 tablespoons of water to the bottom of the skillet and, working around the chicken, stir and scrape to release the cooked-on bits. Toss the chicken in the liquid until coated, then ...
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