"Julie Bove" > wrote in message
...
>
> "notbob" > wrote in message
> ...
>> On 2013-01-08, jmcquown > wrote:
>>
>>> I prefer thighs myself, but over the years I've put boneless skinless
>>> breasts to the test and most came out very tasty.
>>
>> The problem with chkn brsts is they tend to be dry. The trick is
>> cooking them while retaining some internal moisture. The way I do it
>> it to pan fry jes enough to put some brown on the meat, then bake at 325F
>> for
>> about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>> creole spice and S&P. One might even pull out of oven and return to
>> stovetop and make a wine reduction sauce.
>
> Thanks! I will try that technique.

I often do something similar with wine but he especially likes it if I
finish off the chicken in cream and mushroom sauce.

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