573 blac peppered chicken recipes

Veal fricassee with fiddleheads gently simmers cubed veal in white wine and cream with onions and fresh chervil, finished with tender spring fiddlehead ferns. Elegant French country dinner.

Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Traditional British raised meat pie with pork, veal, and ham surrounding a line of hard-boiled eggs, sealed in pastry and set with savory gelatin. Served cold in slices.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

Flour tortillas stuffed with chicken, green chiles, black olives, sharp cheddar, and Monterey Jack in a creamy chicken soup sauce. Make ahead, freeze, and bake when you're ready.

Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.

Chicken is coated with Italian dressing, then baked with assorted vegetables. It's an easy and tasty dish that's also good for you.

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Skillet-browned boneless chicken finished in a microwave casserole under a fruit pie filling, white wine, lime juice and warm spice sauce. Sweet, tangy and spiced, served over noodles or rice.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

I used two cups of chicken broth, and 1 cup of water, still nice!

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.