Poultry recipe collection

Pan-seared chicken breasts swimming in silky tarragon cream sauce with white wine and Dijon mustard for elegant weeknight French bistro dining.

Let your wok do the job with this tasty and scrumptious chicken dish that will have you licking your lips!

Have some fun with dinner with this delicious recipe that will even have your kids commenting on your cooking skills! Quick easy and colorful. Shred the chicken with two forks flavored with tomatoes, onion and garlic. Top with your favorite toppings. Beats Taco Bell by leaps and bounds.

Authentic Nova Scotia Rappie pie "rapure" in French, is a well-loved traditional Acadian dish. Unique to the region, it's not a pie in the conventional sense, but instead a delicious mix of potatoes and chicken.

Mouth watering citrus chicken liver risotto.

An incredibly easy to prepare chicken 'n rice casserole.

For a Thanksgiving or Christmas main course this roasted turkey is perfect. The recipe uses a speed roasting technique to save time.

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!

Spicy slow roasted chicken. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.

Mashed potato casserole with serious flavor from some slowly caramelized onions.

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.

I marinated my boneless skinless chicken breasts overnight and grilled them. Very nice sauce.

Satay peanut chicken skewers marinated in peanut butter, soy, lemon, garlic, ginger, and red pepper, then grilled and served with the reserved sauce for dipping. A Southeast Asian classic with a kick.

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

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.

One day I ran out of the ingredients, and so I got creative. What I came up with, I looooove. I call it Mediterranean Chicken a la Crock-Pot.