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Published daily in Bend, Oregon, by Western Communications, Inc. Copyright 2007.
By Stephanie Witt Sedgwick / The Bulletin
February 8, 2011
White-meat chicken doesn't lend itself to long cooking because the meat tends to dry out. One solution is a quick braise. Chicken tenderloins are a great choice for that method; they're just the right size. To achieve maximum flavor, the other ingredients have to deliver fast. Here, butternut....
