8 oz chicken cutlets sliced thin4 oz of mushrooms quartered2 tablespoon olive oil1 pinch of tarragon1 chicken bouillon cube½ cup heavy cream Season the chicken with salt and pepper. Sauté the ...

The secret to this crisp but succulent chicken? High heat. After sauteing the chicken briefly in a large skillet, the chicken -- skillet and all -- is placed a 500-degree oven. Finish the dish with a ...

Heat olive oil in a large saute pan over medium-high heat. Add chicken. Season lightly with salt and pepper. Sear the chicken for 2 to 3 minutes on each side. (This will caramelize the outside of the ...

I was craving a light summer salad and decided to elevate a classic Caprese by adding sautéed chicken to fresh tomatoes and creamy mozzarella. A handful of fresh basil and a drizzle of light Italian ...

1 ounce white wine, madeira wine or chicken stock/broth 4 ounces demi-glaze (a rich, glossy-brown sauce from which the liquid has been partly evaporated, typically flavored with wine and served with ...

Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to skillet. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to 2 ...

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; sauté until beginning to brown, about 2 minutes. Add apple and chopped thyme; cook until parsnip and apple are tender, ...

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These 25-minute noodles from F&W's Paige Grandjean are built on zhi ma jiang (Chinese toasted sesame paste), black vinegar, ...

Apart from the holiday season, of course, summer seems to be the busiest time of the year. But unlike food-centered fall and winter celebrations, from June through August people want to get out of the ...

Dear SOS: Our favorite restaurant in Palm Desert is Cuistot. On his lunch menu, the chef used to have the best chicken dish we have ever eaten. It is a vinegar chicken preparation, and we would love ...