America’s Test Kitchen: 4x11
Chicken in a Skillet
A skillet can turn out hundreds of chicken dinners. For most Americans, chicken breasts are the holy grail of weeknight cooking. (We think thighs are more flavorful, but that’s another story.) Recipes: Pan-Roasted Chicken Breasts; Almond-Crusted Chicken Breasts with Wilted Spinach Equipment Corner: Traditional Skillets
4 - 1Salad 101 Jan. 03, 2004- 4 - 2Summer Tomatoes Jan. 10, 2004
- 4 - 3One-Pot Wonders Jan. 17, 2004
- 4 - 4East Coast Seafood Jan. 24, 2004
- 4 - 5New Orleans Menu Jan. 31, 2004
- 4 - 6Freedom from Red Sauce Feb. 07, 2004
- 4 - 7Quick Classic Pastas Feb. 14, 2004
- 4 - 8Pot Roast Feb. 21, 2004
- 4 - 9Maple-Glazed Pork Roast Feb. 28, 2004
- 4 - 10Truck Stop Classics Mar. 06, 2004
- 4 - 11Chicken in a Skillet Mar. 13, 2004
- 4 - 12Chicken in a Pot Mar. 20, 2004
- 4 - 13Steak and Potatoes Mar. 27, 2004
- 4 - 14Steak Tips Apr. 03, 2004
- 4 - 15Stir Fry 101 Apr. 10, 2004
- 4 - 16Asian Noodles Apr. 17, 2004
- 4 - 17Italian Classics Apr. 24, 2004
- 4 - 18French Food in a Flash May. 01, 2004
- 4 - 19Tea Time May. 08, 2004
- 4 - 20Sunday Brunch May. 15, 2004
- 4 - 21The Pancake Show May. 22, 2004
- 4 - 22Cookie Jar Favorites May. 29, 2004
- 4 - 23Summer Berry Desserts Jun. 05, 2004
- 4 - 24Easy Sheet Cakes Jun. 12, 2004
- 4 - 25Lemon Cheescake Jun. 19, 2004
- 4 - 26Showstopper Deserts Jun. 26, 2004