This chicken recipe will change the way you think about cooking chicken – incredibly tender and full of flavor! The chicken ...

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together. Servings: Makes 4 to 6 servings. Fill large bowl with ...

1. Gently pound chicken. Set aside. 2. In a large sauté pan, heat 1/4-inch of vegetable oil over medium-high heat. 3. Combine 3 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon cracked black ...

4 skinned, boned chicken breast halves, cut into 1 X-inch strips Salt and freshly ground black pepper to taste 3 tablespoons unsalted butter (divided use) X cup chopped shallots 1 tablespoon all ...

Heat the oven to 375 degrees. Place 2 tablespoons of the olive oil and 1 tablespoon of the butter with the garlic in a small saucepan. Heat over low heat until the butter is melted.

Submitted by Francesca Granato, Huguenot 1 ½ pounds chicken cutlets, thinly sliced ½ cup whole-wheat bread crumbs ½ cup grated Parmesan cheese 1 egg ¼ cup milk 1 teaspoon salt 1¼ teaspoon ...

1. Preheat oven to 350. Heat butter and olive oil in a large braising pan or large oven safe sauté pan. Season chicken with salt and pepper. 2. Add to hot pan and brow; about 3-4 minutes on each ...