David Malosh for The New York Times Slice each chicken breast in half ... Transfer the cutlets to a large plate or sheet pan. Heat the oil in a large pan and add butter. Cooking in batches ...
Chicken au poivre is a fancy-feeling take on a velvety French classic.
Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations. By Sam Sifton Craig Claiborne and Pierre Franey’s smothered chicken ...
sheet pan chicken and cheesy broccoli to fuel your trick-or-treaters. By Melissa Clark Hetal Vasavada’s badam burfi bark, adapted by Priya Krishna.Credit...Armando Rafael for The New York Times.
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