17 Fancy Chicken Recipes With 5-Star Ratings
Chicken Marbella
An iconic dish of the '80s, Chicken Marbella achieves the perfect balance of briny and sweet, courtesy of capers, olives, and prunes.
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Chef John's Chicken and Mushrooms
With just ground black pepper, salt, olive oil, and butter, Chef John's Chicken and Mushrooms comes together in 10 minutes of prep time, but his technique transforms the dish from unfussy to fancy.
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Chicken Marsala
This Italian-American favorite gets its name from Marsala wine, a Sicilian import, but it owes its flavor as much to sherry, butter, and dried oregano as it does to vino. Serve it with pasta for an easy but elegant meal.
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Indian Tomato Chicken
"Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce," recipe contributor SHECOOKS2 says of this surprisingly simple skillet dinner. "Everyone asks for the recipe. It is a great slow cooker meal, too."
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Chef John's Chicken Kiev
Your guests will delight in cutting into this panko bread crumb-crusted chicken to release its parsle
17 Chicken Pasta Dinners Ready in 30 Minutes
Greek Chicken Pasta
"LOVE LOVE LOVE! It's great as written with room for your tweaks. You almost can't ruin a batch." —Glennie Junkin
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Pesto Pasta with Chicken
"This chicken pesto pasta is easy and delicious. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like." —Kristin
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Garlic Chicken with Orzo Noodles
"LOVED this! I also boiled my orzo in chicken broth. This would be awesome with salmon." —Lisa
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Lemon Pasta with Chicken
"One of my quick standbys after a busy day at work. By cooking everything at the same time in their separate pots, I can get it on the table in 30 minutes." —NotAGreatCook
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Creamy Cajun Chicken Pasta
"I changed it up a bit based on reviews and personal preferences: 3 tbsp. of Cajun seasoning, four large chicken breasts, one orange bell pepper, more green onions, and double the garlic. Delicious!" —Golfer Girl
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Yakisoba Chicken
"Reminds me of my grandma's house! Used Huy Fong chili garlic sauce and added ext
I Asked 5 Chefs the Best Way To Cook Chicken Breasts—They All Said the Same Thing
When it comes to chicken breasts, it’s always the same story. The lean protein is quick to cook and it sounds appealing, so you throw some into the grocery cart. But time after time it cooks dry, bland, and tough.
Maybe you make a vow never to buy chicken breasts again; however, when dinnertime rolls around, the old routine repeats. You toss those chicken breasts in a pan or in the oven, hope for the best, and serve up something you know could taste better. With no barrier to prevent the meat from drying out and no skin, bone, and fat to give it flavor and protection, it’s no wonder that they’re notoriously boring.
I’ve made one too many dry chicken breasts that I finally decided to ask for help. I asked a handful of chefs how they tackle this everyday cooking conundrum. Their responses reminded me of one of the most important lessons I learned in culinary school: Cooking is mostly about the prep.
The 5 Chefs I Asked
The Best Way To Ensure Chicken Breasts Turn Out Juicy and Flavorful
The chefs I spoke to recommend using bone-in, skin-on breasts. (Or, frankly, they suggest sticking
Awards: Tell us about your work in chocolate and cacao.
Jill: As a pastry chef since the early 90’s, my profession has given me a lot of opportunities to work with chocolate, cocoa and other related products. I do taste tests and develop recipes for different types of cocoa, ranging from natural to black, as well as for all types of chocolates from different origins.
Awards: Can you tell us something about how you came to be judging chocolate, and what
led you to the International Chocolate Awards?
Jill: I took up the IICCT Combined Level 1 and Level 2 Certificate in Chocolate Tasting in Taiwan, and Level 3 in Peru. Having the perspective of a pastry chef (with training on bonbons, praline, chocolate showpiece, etc.), I had to re-train myself, specifically my palate, on the nuances and complexities of bean-to-bar chocolate. What I learned from Mr. Martin Christy during the seminar in Taipei, and from Mr. Christy and Ms. Maricel Presilla in Peru, literally blew my mind and senses. I just wanted to do more in-depth research on true artisan chocolates.
So, when the opportunity to judge at the International Chocolate Awards came, I immediately seized the chance to
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