While a well-cooked chicken breast can truly shine on top of a salad or tucked into a casserole, it also lends itself to many potential mistakes. Cook it too long, and you're left with a dry, stringy ...

Heat olive oil in a large saute pan over medium-high heat. Add chicken. Season lightly with salt and pepper. Sear the chicken for 2 to 3 minutes on each side. (This will caramelize the outside of the ...

Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to skillet. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to 2 ...

The secret to this crisp but succulent chicken? High heat. After sauteing the chicken briefly in a large skillet, the chicken -- skillet and all -- is placed a 500-degree oven. Finish the dish with a ...

Apart from the holiday season, of course, summer seems to be the busiest time of the year. But unlike food-centered fall and winter celebrations, from June through August people want to get out of the ...

Wondering what to make for dinner tonight? Here's one idea from Here & Now resident chef Kathy Gunst -- her quick-and-easy take on sautéed chicken. All you need is 10 ingredients, including kitchen ...

Heat oil in a large sauté pan over medium-high heat until it is almost smoking. Sauté chicken on the first side until golden brown, about 3 minutes. Turn chicken and continue to sauté until cooked ...

Every cook needs a recipe with ingredients you can grab in a hurry from the closest market, and a cooking method for those ingredients that takes minutes. Here's a quick dish that looks like more than ...

8 oz chicken cutlets sliced thin4 oz of mushrooms quartered2 tablespoon olive oil1 pinch of tarragon1 chicken bouillon cube½ cup heavy cream Season the chicken with salt and pepper. Sauté the ...

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Dear SOS: Our favorite restaurant in Palm Desert is Cuistot. On his lunch menu, the chef used to have the best chicken dish we have ever eaten. It is a vinegar chicken preparation, and we would love ...