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An easy baked chicken breast recipe with a quick pan sauce made from chicken broth, white wine, whole-grain mustard, flour, and butter.
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Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth.
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Get Shoyu Chicken Recipe from Food Network
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Chicken and vegetables are mixed with chicken broth, sour cream, and mozzarella cheese in this take on the classic chicken pot pie recipe.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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This cauliflower Tuscan soup is great take on the famous Italian soup zuppa Toscana with cauliflower, kale, navy beans, sausage, and cream.
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Sliced sirloin is marinated in soy sauce spiced with red pepper and garlic, then stir-fried with broccoli, onion, water chestnuts and peanuts.
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
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Radish greens bring their peppery flavor to this delightfully simple creamy soup. Garnish with sliced radishes.
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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Cubed venison is combined with kidney beans, green chiles and broth seasoned with oregano, cumin, garlic and paprika in this slow cooker chili.