Recipe Sifter

Curried chicken breasts brown flour-dredged chicken in butter, then bake in a fragrant curry sauce with ginger, cinnamon, onion and garlic, finished with lime over rice.

Mozzarella-crusted chicken breasts over angel hair pasta with a sherry cream sauce packed with mushrooms, artichoke hearts, tomatoes, and Parmesan. Italian restaurant vibes at home.

Creamy chicken stew with mushrooms, thyme, and sour cream sauce. A 30-minute comfort meal that's wonderful over egg noodles or crusty French bread.

Browned chicken breasts simmered in a dill-laced broth with new potatoes and fresh asparagus, finished with a squeeze of lemon. A light, springy one-skillet fricassee ready in an hour.

Made this recipe for dinner tonight, and wow it was delicious. I was surprised by how flavorful it came out. Liked the creamy sauce made with low-fat milk and chicken broth, which significantly reduced the amount of fat and calories but still tasted great.

Always a favorite for our family and great when company is coming. The chicken remains moist and the broccoli perfectly tender-crisp and everyone loves the cheesy sauce. Using a bechamel sauce instead of cream keeps it light.

Paprika and chili-rubbed chicken pieces cooked in hot oil fondue, served with a creamy curry sauce spiked with mango chutney. A fun, interactive dinner party centerpiece ready in 30 minutes.

Creamy chicken noodle soup with dried porcini mushrooms, leeks, and sour cream in a white wine broth. Rich, earthy comfort food for cold, dreary days.

Sulu's Lemon Chicken features breasts marinated in sake, soy sauce, and fresh lemon slices, then egg-dipped and pan-fried to golden. Simmered in the citrusy marinade for a tangy, savory finish.

Add a sophisticated touch to your cooking with this scrumptious chicken dish that makes a perfect dinner for you and your loved one.

Browned chicken and prosciutto layered over broccoli, smothered in a creamy Dijon mushroom sauce with Swiss cheese and white wine. A showstopper casserole for special dinners.

Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

Crispy oven-baked chicken cutlets coated in oat flour, dill, and lemon pepper with roasted vegetables on the side. A lighter, one-pan dinner that skips the frying but keeps the crunch.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

Chicken Florentine wrapped in flaky puff pastry: browned chicken breast layered with Dijon and nutmeg-spiced spinach, then baked golden in individual parcels. An elegant chicken Wellington-style main.