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Chicken breast with sausage

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Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce. Introduce this ultra-forgiving technique to any friend who's intimidated by cooking to prove just how easy it is to pull off a gorgeous dinner. Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
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Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice. Heat the vegetable oil in a saucepan over medium-high heat.
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Saucy Chicken and Sausage over Creamy Parmesan Polenta

Broiled chicken breast is so underrated. They come out beautifully caramelized on the outside, almost grilled-like, juicy on the inside, crusted with pieces of roasted garlic and herbs. All of that comes without all the extra fat that comes with pan-frying. Broiling is now my favorite method for cooking chicken breast indoors by far.
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While it's not harmful to humans, the condition causes chicken breasts to be tougher because of hard or woody fibers that lace the meat. As much as 10 percent of boneless and skinless breast meat may show signs of woody breast, according to The Wall Street Journal. Even though it's harmless to humans, diners aren't exactly pleased when they're served up a plate of woody chicken. In one study, a consumer panel described the affected meat as "tough," "chewy" and "doesn't feel right in the mouth. In a twist, one potential culprit may lie in how the poultry industry has supersized itself by breeding chickens that are now more than twice as large as they were in the s.
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