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.
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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