3,921 chicken saute recipes

Roasted yellow pepper soup with cumin, garlic, and milk, pureed through a food mill for a silky smooth finish. A vibrant, golden soup with sweet roasted pepper flavor.

A quick, easy and tasty vegetable stir-fry, serve it with rice or noodles as a delicious and wholesome week-night meal.

In this recipe, we use whole wheat couscous instead of rice, we add orange juice and currant, so the pilaf is sweet too.

A fantastic non-pork sausage packed with Asian flair.

Pumpkin and tomato bisque with butternut squash, maple syrup, and slow-sweated onions, finished with optional red pepper puree garnish. Low-fat, gluten-free fall soup that skips heavy cream.

I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.

Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!

Low-fat, super lean pork loin chops, glazed with tangy and sweet honey Dijon sauce and baked until perfect.

Fresh tomato soup made with whole Roma tomatoes, celery, onion, and chicken broth, simmered and strained for a clean, bright bowl. Topped with cool yogurt. Gluten-free, low-fat, ready in 45 minutes.

This chilled tomato carrot soup blends fresh tomatoes and sweet carrots with basil, thyme, and a whisper of nutmeg into a silky cold soup for hot summer days. Simmered, pureed, then served ice-cold with a splash of milk for creamy body.

Five spice roast chicken rubs cut-up chicken with garlic and warm Chinese five-spice, then roasts it over potatoes, carrots, and onion so the vegetables soak up every drop of the spiced drippings. A complete one-pan dinner.

From McCall's Great American recipe card collection, card #1, group #5, Great American Poultry at it's best!

This delicious chicken caesar salad has a few great techniques that make the chicken juicy and moist.

Green beans are braised in skillet with orange juice and chicken stock, and served with toasted butter-maple pecans. Make a double-batch because your kids will become veggie lovers once they try this.

Bernese potato soup purees buttery potatoes with onion, carrot, celery, and garlic, then melts in Swiss cheese for a silky Alpine bowl. Topped with crumbled bacon.

Silky broccoli soup purees fresh broccoli with sauteed leeks, potatoes, and chicken broth, finished with half-and-half for a creamy, vivid green bowl. Bright and vegetable-forward.