Marcia Kiesel browns chicken breasts in butter on the stove before roasting them in the oven; the butter enriches both the chicken and browned pan juices, which become a base for the flavorful sauce. As a delicious accompaniment, she mashes minty green peas and mixes them in with whole ones. More Recipes for Chicken Breasts
Dry white sparkling wine. Made in the same way as Champagne (with a secondary fermentation inside the bottle to produce bubbles) and often with the same grape varieties (Chardonnay, Pinot Noir and Pinot Meunier), these crisp sparkling wines can be nearly as complex as Champagne—and are much less expensive.