1,673 butter chicken recipes

Chicken scaloppine with oregano is a fast Italian classic: thin pounded chicken breasts dredged in flour, pan-seared golden in butter and oil, and finished with oregano and a quick white wine pan sauce.

Root vegetable soup simmers leeks, carrots, turnips, parsnips, and potatoes in a butter roux-thickened chicken broth. Finished with cream, wilted spinach, and chives for a rustic European bowl.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Turkey breast Marsala pounded thin, dredged in herbed flour, and sauteed in butter with a quick Marsala wine and chicken broth pan sauce. An Italian-style dinner ready in 30 minutes.

Butter-browned chicken slow-cooks all day in a spiced tomato and mushroom sauce with ginger, chili powder, and paprika, finished with a swirl of heavy cream. Serve over spaghetti for a hearty, hands-off dinner.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Lemony ham and rice soup made in the microwave in just 20 minutes. A quick one-dish meal using canned chicken rice soup, chopped ham, lemon juice, and nutmeg.

Rich garlic soup pureed with 28 cloves of slow-caramelized garlic, onions, bouquet garni, and cream. A French-style starter that's silky, deeply savory, and surprisingly mellow.

Spinach garlic soup is a creamy blended soup with fresh spinach, shredded carrots, eight cloves of garlic, and a nutmeg-scented finish. Silky, vivid green, on the table in 40 minutes.

Vichyssoise is the chilled French leek and potato soup, enriched with heavy cream and half-and-half, finished with snipped chives. Silky, cold, and the original elegant summer first course.

Creamy mushroom scallion soup pureed with chicken broth and cream, finished with whole mushroom slices and a dollop of whipped cream. A silky, elegant soup in 30 minutes.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Italian chicken livers in a creamy Dijon mustard and white wine sauce with sautéed mushrooms. Senape means mustard, and this rich one-skillet dish delivers.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

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.

Curried cream of eggplant soup with potato, thyme, and basil, puréed velvety smooth and finished with cream. Salt-sweating removes bitterness for a mellow, earthy bowl.