My family loves this recipe; I add garlic and fines herbs (combo of basil, thyme and oregano) and saute with the mushrooms. I have dry mouth problems caused by medication and can't eat food without very moist sauces. However, Cook's Ilustrated magazine published an article in their September 1, 2008 issue describing how to brine poultry and pork that produces very moist, delicious meat. For 4 boneless, skinless chicken breasts weighing about 6 oz. to 8 oz. each: dissolve 1/4 cup table salt and 1/4 cup sugar in 2 quarts cold water. Add the chicken and set aside 30 minutes to one hour before cooking. Don't brine the chicken any longer or else it will taste very salty. Wipe the chicken dry and proceed with the recipe. Discard the brine.
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My family loves this recipe; I add garlic and fines herbs (combo of basil, thyme and oregano)...