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    You are in: Home / Cookbooks / Poultry: Chicken
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    428 recipes in

    Poultry: Chicken

    Poulet en français. Photo by Sharon123
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    My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.

    Recipe #206632

    A thick stew lightly spiced with curry, it goes well with rice and green salad. Hard cider is usually found in the beer section of your grocery store. You may also use nonalcholic sparkling dry cider make a good substitute.

    Recipe #151129

    Stunningly easy but really impressive recipe! Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes.This is one of my "fail safe" recipes - it is also brilliant on the Barbeque or oven baked! Also great with roasted Cherry Tomatoes. You can also use lean pork chops for this recipe.

    Recipe #176182

    This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is *very* good!

    Recipe #129345

    This recipe is extremely simple to prepare. However, in order to achieve a perfect result, I recommend that you marinate the chicken for 24 hours. It really does make a difference to the flavour. This chicken dish is lovely served with rice and a spinach yoghurt salad.Borani Esfenaj.

    Recipe #202198

    1 Reviews |  By SoChic

    This dinner pancakes are light, healthy and delicious. The carrots and zucchini give them great color and the tempura batter makes them slightly crispy. Serve with the soy dipping sauce.

    Recipe #151696

    15 Reviews |  By LAURIE

    A lower in calorie twist on the traditional Hungarian favorite. Half hour start to finish, serve with buttered egg noodles.

    Recipe #139901

    9 Reviews |  By Evie*

    Quick and easy sweet chicken dish.

    Recipe #82078

    Posted for the Zaar World Tour 2005 Times are estimated.

    Recipe #136291

    72 Reviews |  By Lali

    These are very good. You can also make them smaller using the "triangle" instead of the "square" and have as an appetizer instead of the main course.

    Recipe #12572

    Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted --- plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time --- OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.

    Recipe #195556

    When I first left home I shared a flat with a chinese girl and this is one of the ways she would cook chicken. The marinade is sticky and yummy and smells wonderful.

    Recipe #135753

    I found this within a Reader's Digest article about Julia and her husband, Paul Child. This recipe is now a favorite in our home. I sometimes use a whole chicken instead of just the thighs and drumsticks, cutting the breasts into four small pieces. Very good served over seasoned, buttered egg noodles.

    Recipe #98972

    I loveeeeeeee this chicken!! I hope you enjoy it! I've only used my curry paste to make this dish...but if you reallllllllly dont want to make mine *sniff*, you can use whatever kind you wish to use. I highly recommend making the recipe as is... you'll just LOVE it! (this recipe of curry paste makes extra; Save the extra for later or make a smaller amount)

    Recipe #58584

    This recipe has been a longstanding family favorite. You don’t have to use chicken, you can use turkey as well, and let me tell you if I didn’t make these at least once with some of the leftover turkey at Christmastime, there was a very upset family! These were always a Christmas leftover MUST DO.

    Recipe #200299

    The BF likes Cajun anything, so changed up a recipe for a chicken pot pie I found elsewhere online.

    Recipe #188929

    Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy!

    Recipe #52420

    3 Reviews |  By ChefRed

    From her latest cookbook, Express Lane Meals. According to Rachael, "Grilled meat, salad, take-out Thai food, and pizza, all in one meal? There are no special ingredients required; you can get them all in the regular market, and have this pizza on the table in less time than it would take the delivery man to get to your door."

    Recipe #165716

    From David Rosengarten's It's All American Food. This will be salty because of the prosciutto so be sure to use low salt chicken broth. A large amount of butter is called for in the original recipe, but I used less than half the amount and I still thought the chicken tasted great!

    Recipe #185103

    31 Reviews |  By Tebo

    An easy appetizer or part of a meal. Try using other dressings for a different taste, use cilantro instead of parsley or add some chili powder for an extra zing

    Recipe #12466

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