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We're never going back to Campbell's.
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We suggest you save a couple of tablespoons of the vinaigrette to drizzle over the cooked chicken. Even better, use this reserved vinaigrette to deglaze the pan, and then drizzle the syrupy remains over the chicken. Pure flavor.
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This hearty grain salad with browned sausage, carrots, and butternut squash is tossed with quinoa for a delicious all-in-one meal.
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These air-fried Peruvian-style chicken drumsticks are served with a spinach, lime, and cilantro "green crema" sauce, with some jalapeno to kick the heat up a notch.
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Everything is crisp in the fall—chicken included.
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Get Chicken-Fried Turkey Breast with Cranberry Mustard Dipping Sauce Recipe from Food Network
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A kick of ginger enhances chicken and dumpling soup.
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Your Crock-Pot has never produced something so delicious.
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Warm, comforting, and easy to make, these chicken and wild rice bowls are sweetened with apples and cranberries.
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Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine.