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cooking.nytimes.com
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Chicken breasts slow cooked with a creamy white wine and mushroom mixture. This quick and easy recipe calls for just five main ingredients, yet is tasty enough to serve for company! My husband normally doesn't like chicken, yet asks for seconds whenever I prepare this. I spoon the sauce over the chicken and serve with rice or noodles.
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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Sometimes you don't need a whole bowl-full.
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Our rum-ified spin on the classic Tequila Sunrise is simple yet sultry.
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Give your slaw recipe a flavorful hint of Thailand by cooking broccoli slaw and chicken in peanut sauce and sesame oil.
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Get 'Easiest Ever' Chicken Mole Enchiladas Recipe from Food Network
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Give your taco fillings a Caribbean twist.
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A few years back, my Mom was a guest at a Sunday football "get together", and one of her best friends had made white chicken chili. The following morning, I got...
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Get BBQ Chicken Kabobs with Tequila Lime Cilantro Recipe from Food Network
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Broken spaghetti noodles are added to this basic chicken soup seasoned with fresh garlic and chopped onion.
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Canned peas and cream of mushroom soup really do make this a snap to prepare.