To begin, slice the chicken breasts in half almost the full way to make a butterfly shape. Season with salt and pepper on both sides. Melt a small amount of the butter and oil in a frying pan over ...

The restaurant has become a destination in its own right, with people traveling from all over the state to experience the ...

Among the new restaurants joining Restaurant Week are The James in Babylon, Off the Hook Raw Bar & Grill in Freeport, Oak & ...

Classic chicken Florentine—creamy spinach served atop sautéed chicken cutlets—is a fast and easy meal. To keep calories lower ...

Marsala wine is a key ingredient in classic chicken Marsala. If you're out of the highly specific wine, though, there are ...

Did I want a large glass of wine? Yes! Did I have it ... they have softened a little. 6. Add the chicken back to the pan and then cover with the sauce. Add ½ cup water too.

Even dry Marsala wine is a little sweet, although less so than its sweet counterpart. Low-sodium chicken broth: This is the second main component of the sauce, and lends a savory flavor that ...

The easiest creamy chicken piccata ever! A classic recipe that we all should have in our repertoire. This creamy version ...

Tender, juicy chicken breasts sautéed to golden perfection are paired with a rich, savory Marsala wine sauce that offers a sweet yet earthy note. This combination, when done right, is nothing short of ...

then add a little garlic followed by the sweet Marsala wine. At this point, set the heat to medium-high and bring the sauce to a boil for about three minutes, so that the alcohol content cooks off ...