|The Best Chicken Recipes|
|by The Editors of Cook's Illustrated|
Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time? We did.
81 - 90 of 236 for chicken marsala
Cut chicken in 1 1/2-inch ... until thickened. Shrimp may be substituted for chicken. (Would require less cooking time.) Good served over rice. Serves 2.
Combine first 4 ... stirring well; dredge chicken in bread crumb ... the gravy may be made on the stove top. 8 servings, about 160 calories per serving.
In shallow pan ... and pepper. Add chicken (can flatten chicken ... and sprinkle over chicken. Increase temperature to 450 degrees. Bake about 10 minutes.
Combine first 4 ... stirring well. Dredge chicken in bread crumbs ... at 350 degrees for 30 minutes. Yield: 8 servings (about 151 calories per serving).
Cut up chicken, bite size, ... wine and mushrooms. Pour over chicken along with melted butter and more cheese. Bake at 350 degrees for 20 to 30 minutes.
Combine breadcrumbs, cheese, ... plate. Press each chicken breast in crumb ... spaghetti and sauce and good salad. Yum! Serves 4 to 6. Can freeze. Can do ahead.
Dip pounded chicken in milk and ... juices glaze chicken without having to turn them. Simmer about 10 minutes. Serve with buttered noodles or seasoned rice.
Coat chicken breast in flour ... Fry chicken breast in butter. Add chicken broth, wine, mushrooms and simmer for 45 minutes. Cook egg noodles as side dish.
Cut chicken into small pieces. ... amount of water. Add to wine mixture to thicken slightly. Add gravy master and simmer 5-10 minutes. Serve over cooked rice.
Cut chicken into cutlets and ... simmer 2 minutes, remove from pan. Keep repeating until all meat and mush are cooked. Serve with a sprig or two of parsley.
top of page