3,921 chicken saute recipes

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

Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.

Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.

Chicken and spinach linguine in a white wine cream sauce with mushrooms, mozzarella, thyme, and lemon juice. A one-pan pasta dinner topped with Parmesan.

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.

One-skillet Spanish noodles with ground chicken, bell peppers, onions, crushed tomatoes, and a kick of chili sauce. Egg noodles cook right in the sauce for easy cleanup.

Pepper chicken in a creamy mushroom sauce with chili powder and teriyaki, browned in butter and simmered in one skillet. A spicy-creamy weeknight chicken dinner with a warm kick.

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

A smoky chili-cumin dry rub with brown sugar and garlic coats both grilled pork tenderloin and chicken breasts, sliced onto one platter with a bright orange-pineapple sauce. A make-ahead crowd-pleaser.

Oyster-artichoke soup is a New Orleans classic with briny oysters, tender artichoke hearts, and a butter-flour roux base. Make it a day ahead so the flavors deepen overnight before reheating.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

Delicious and nutritious. A great side dish to accompany lamb or beef dishes.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.