Chicken/2 recipes

Puréed cauliflower soup with caramelized onions, chicken broth, and milk, finished with white pepper and fresh nutmeg. Light, warming, and naturally creamy without heavy cream.

Potage Saint-Germain: a classic French green pea soup with carrots, leeks, lettuce, and a finishing splash of cream and milk. Pureed silky-smooth and finished with a dollop of sour cream or sherry.

Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Creamy chicken and rice casserole baked with three condensed soups (chicken, celery, mushroom), milk, and rice. Hands-off comfort food for busy weeknights.

Silky chicken liver pate with brandy, mushrooms, shallots, and fresh herbs. A quick, elegant appetizer that's ready to chill in under 30 minutes.

Mustard chicken stir-fry: chicken marinated in a tangy Dijon, soy, ginger and garlic blend that doubles as a glossy pan sauce, stir-fried with snow peas, red pepper and green onion. A fast, East-meets-West weeknight dinner.

Classic chicken cacciatore with flour-dredged chicken browned in olive oil, then simmered in a rustic tomato sauce with garlic, peppers, and oregano. Serve over spaghetti or fettuccine.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

Herb-packed chicken spaghetti sauce with oregano, basil, marjoram, and rosemary simmered in tomato paste and sauce. Make it in the microwave for a quick dinner or on the stovetop for deeper flavor.

Chicken, noodles, and veggies, simple and easy preparation

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.

Pan-seared chicken simmered in dry white wine with shallots and leeks, finished with Dijon mustard and cream. A French-inspired one-pan dinner ready in 30 minutes.