573 blac peppered chicken recipes

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.

Homemade liver-sage sausage with chicken livers, veal, bacon, capers, and white wine. Marinated overnight, ground, and stuffed into casings or shaped into patties for the grill.

Santa Fe chicken breasts marinated in lime juice and broiled until golden, finished with artichoke hearts. A quick Tex-Mex weeknight dinner ready in about 30 minutes.

Chicken thighs stir-fried with broccoli and scallions in peanut oil, then finished with grated parmesan and whole wheat croutons. A quick East-meets-West dinner ready in 30 minutes.

3 chicken breast chopped up into squares, one green pepper, one white onion, 3 tbl. of butter

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

Italian-style chicken breast saute with mushrooms, green peppers, garlic, sage, and rosemary in a white wine pan sauce. One-pan rustic dinner that feeds a crowd.

Slow cooker chicken cordon bleu with ham and Swiss cheese rolls in creamy mushroom sauce, transforming the classic French dish into hands-off weeknight magic.

Ground chicken salad with seasoned sauteed chicken, avocado, olives, two cheeses, and a tangy red wine vinaigrette. A hearty taco-style salad ready in 20 minutes.

Chilled stuffed mushroom caps marinated in red wine vinaigrette and filled with chopped chicken, spinach, and a tangy mayo-onion mixture. A no-bake party appetizer that comes together in about 20 minutes of active work.

Chicken cacciatore braises bone-in chicken pieces with Italian plum tomatoes, onions, green pepper, garlic, and mushrooms in a herby tomato sauce. The Italian hunter's-style classic that gets better the longer it simmers.

Grilled chicken quesadillas with fire-roasted poblano peppers, cheddar, and Monterey Jack cheese in flour tortillas. Cooked in a dry skillet for a crispy, golden shell with no added oil.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.

Homemade chicken and veal sausage with bacon, brandy-flamed spices, coriander, and cloves. Stuff into casings, form patties, or shape in plastic wrap and poach before grilling.