— A stew for spring isn’t as counterintuitive as it sounds. The intermittently cool and rainy then sunny and warm weather is perfect for a simple stew. The difference is the timing. Unlike a stew ...

Cook’s notes: To make the chicken cutlets, Helen cuts boned, skinned chicken breasts into horizontal slices about 3/8-inch thick; then she pounds them to make them thinner, placing them in a ...

My sweetie, Nan, loves chicken Marsala and orders it every time it appears on an Italian restaurant menu. Since those restaurants are so good at making it, and because I don’t normally stock Marsala ...

Chef Janet Loughran is back in the kitchen with her recipe for a classic - chicken marsala. Heat a large skillet to medium heat for at least 2 minutes. Dry chicken with paper towels. Season breasts ...

2 small cans mushrooms or 8 ounces fresh mushrooms, diced Penne macaroni, cooked according to package directions Pecorino Romano cheese Coat chicken with egg and flour. In an electric fry pan, add ...