March 7^th 2011By Eating Well

February 3^rd 2012By Eating Well

This quick and tasty stir-fry gets a speed boost from frozen peppers and onions.

March 7^th 2011By Eating Well

A quick and delicious sauce made from fresh apricots is a tasty accompaniment to fast-cooking chicken scaloppine.

March 7^th 2011By Eating Well

Virtually fat-free chicken tenders substitute for sausage in this revised classic.

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

Quick-cooking chicken tenders benefit from a deliciously tangy marmalade sauce.

March 7^th 2011By Eating Well

The tang of lemon in this revised stir-fry classic perks up any dinner.

March 7^th 2011By Eating Well

Perfect for those nights were you have to work late and don't have time to make dinner, this Indian-spiced chicken stew can be made ahead in just one hour and reheated to perfection.

November 9^th 2011By Jamie Geller

March 7^th 2011By Eating Well

Chicken breasts cooked in a sauce made from wine, grapes and shallots is sure to become one of your favorites. The sauce adds opulence without being too stuffy for everyday.

September 20^th 2011By Susie Fishbein

This chicken gets a thumbs up from friends and relatives for its taste and aroma. I give it two thumbs up for ease. If you want to double the recipe, don’t double the ingredients. You won’t be able to fit 12 cutlets into a skillet in one batch anyway, so just make the recipe twice. You don’t have to clean the pan in between, but this will ensure that all of the chicken will have the amazing flavor of the garlic. Also, if you prepare the dish in advance and reheat it, cook the chicken just until it’s no longer pink. Don’t overcook the chicken or else it will be dry when reheated the next day.