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Chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!
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cooking.nytimes.com
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over It takes not too much time, and it is delicious.
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