Chicken/3 recipes

This cheesy and scrumptious dish is the perfect dinner if you are late getting home from work.

Pan-seared chicken breasts smothered in a buttery white wine tarragon sauce with sautéed mushrooms and shallots. Elegant enough for date night, easy enough for a Tuesday.

Minestra di riso per Pesach is an Italian-Jewish Passover soup with tiny chicken-matzo meatballs, rice, and a hard-boiled egg yolk in each bowl. Delicate holiday soup with cinnamon-spiced meatballs.

Quick and easy chicken soup recipe featuring hearty Bisquick potato dumplings made using leftover mashed potatoes instead of noodles and leftover cooked chicken.

Authentic Mexican sopa de tortilla with a tomato-chicken broth, crispy fried tortilla strips, fried pasilla chiles, and avocado, cheese, and crema garnishes. The classic comforting bowl of central Mexico.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Oyako donburi is a Japanese chicken and egg rice bowl simmered with mushrooms, bamboo shoots, and carrots in homemade chicken stock. Comforting and simple.

Oven baked herb chicken brushes boneless breasts with a buttery cheese-and-garlic dressing-mix glaze and a squeeze of lemon, then bakes them tender and golden. An easy, pantry-friendly weeknight dinner.

Slow cooker chicken breasts stuffed with a peanut butter and chopped peanut filling, simmered in a soy-honey-garlic sauce. Tender, slightly Thai-leaning, ready when you walk in the door. The crockpot does all the work.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Pork tenderloin medallions seared golden and served with a rich port wine pan sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.

Showstopper honey-baked ham simmered in ginger ale, roasted with white wine, glazed with honey-maple-mustard, and served with rich pan sauce. Restaurant-worthy holiday centerpiece.

A Cajun showstopper: whole roasted chicken rubbed with Creole seasoning and stuffed with homemade dirty rice built on a dark roux, gizzards, ground pork, and the holy trinity.

Cream of chicken soup with wild rice made from scratch: homemade broth from a poached chicken, nutty wild rice, mushrooms, and a velvety roux finished with a splash of white wine. Northwoods comfort in a bowl.

Chicken breast and Italian turkey sausage skillet with red and green peppers, mushrooms, and stewed tomatoes. A colorful, lean one-pan dinner ready in 40 minutes.

Crispy baked chicken livers dipped in butter and bread crumbs, served with a tangy ketchup-mustard dipping sauce. A retro party appetizer ready in 25 minutes.