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Roasting the garlic mellows the flavor, so do use the whole head in this garlic-Parmesan sauce. Serve on a bed of pasta or rice for a special presentation.
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Lemon-infused chicken is topped with a creamy mushroom sauce creating a quick and easy weeknight meal.
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Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
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Boneless chicken breasts are marinated in buttermilk before being coated with seasoned stuffing mix and baked until crisp and brown.
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Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish.
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Chicken is browned and simmered with marinated artichoke hearts, mushrooms, white wine and capers. A simple, savory aromatic treat.
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This potato soup, spiked with the spicy addition of jalapeno pepper, is hearty enough to be served as a meal paired with crusty rolls.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 30 minutes plus 2 days marinating. Tell us what you think of it at The New York Times - Dining - Food.
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These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
www.delish.com
Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.