Thursday, March 31, 2016

Foolproof Chicken Recipe from the New York Times

The New York Times shares this recipe that it calls "A Nearly Foolproof Method for Golden, Crunchy Chicken Breast." We think this recipe would be great paired with Diwald Grüner Veltliner, Samuel Billaud Chablis, Vincent Pinard Sancerre, or, if red wine is more your speed, a Beaujolais from Domaine des Marrans.


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