Mughlai Chicken: I feel very strongly that you should use the moister brown meat, from the thigh, for this, but if you prefer breast meat, and it's a common preference, that's your choice. I can't pretend to understand it though.
French Rack of Lamb Recipe – Postcards from Paris. I make Lamb regularly and especially when my girl visits but I prefer a mint sauce with a pinker center on the Lamb. I use a oaky white wine for my reduction sauce.