Chicken Recipes

A succulent chicken dish made with parmesan cheese, fresh spinach and pimentos.

A velvety spinach and crab soup thickened with a butter-flour roux, enriched with half-and-half, and finished with dill relish and a pinch of nutmeg. Ready in 25 minutes and freezer-friendly.

Experiment with your crockpot by slow cooking this succulent dish made with orange juice.

Curried cold asparagus soup with chicken broth, egg yolks, and cream, lightly spiced with curry powder and brightened with a squeeze of lemon. Elegant chilled spring soup for first courses.

Slow cooker chicken drumsticks diable simmered in a sweet-and-spicy tomato sauce with chili powder, dry mustard, Worcestershire, and a hit of hot sauce. Spooned over spaghetti for an easy weeknight dinner.

Chicken Marengo, the classic French braise said to be created for Napoleon: flour-dredged chicken browned and simmered in white wine and tomato with mushrooms and a fragrant bouquet garni.

Crispy fried dill pickle chips coated in seasoned flour and a Worcestershire-spiked egg wash. The Southern bar appetizer that flies off the plate. Served with ranch, ketchup, or horseradish.

Buttermilk-soaked chicken breasts pan-fried in a seasoned flour crust, drizzled with honey bourbon butter sauce and topped with chopped pecans.

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

A simple and delicious soup that is easy to make and a great side dish for lunch!

Lobster Bisque Elegante is a classic French-style creamy lobster soup built on a homemade stock from the lobster shells, thickened with a buttery roux and finished with cream. A restaurant-quality starter from scratch.

Veal scaloppine Modena-style: thin cutlets dredged in flour, pan-seared in butter and olive oil, then finished in a balsamic vinegar and chicken broth pan sauce. The Emilia-Romagna classic ready in 30 minutes.

Creamy onion soup with Emmentaler cheese, kirsch, and horseradish in a smooth roux-based broth. Not the classic browned French style. Translucent onions, white wine, and a fondue-like finish.

This is a great recipe for picnics or just eating on the patio.

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.

Easy microwave poached chicken breasts with a cheesy dill sauce.