Guest guest Posted September 5, 2008 Report Share Posted September 5, 2008 Hi all, When I bake chicken breasts with some type of sauce or marinade on them, after they're finished cooking there is a lot of water in the pan that has cooked out of the chicken. It dilutes my sauce or marinade so that it's all watery and the chicken tastes very plain. Does this happen to anyone else? How do I keep this from happening? Thanks, Kim H. husband, , CD 1999 SCD 2002 Quote Link to comment Share on other sites More sharing options...
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