For the chicken, heat the olive oil in a large skillet over medium heat. Once hot, add the onion and cook until starting to soften, about 2 to 3 minutes. Push the onions to one side of the skillet and ...

Naomi Pomeroy describes her style as "refined French grandmother." She admits, however, that the demi-glaces, confits and garnishes she relies on are out of most grandmothers' leagues. At Beast, ...

Preheat grill to medium-high. Brush the grill grates with oil. Brush the chicken with the oil and sprinkle with the salt and pepper. Grill the chicken, uncovered, for 3 minutes. Turn and top with 2 ...

Chicken Sorrentino is everything we love about Italian-American cooking — tender chicken cutlets layered with fried eggplant, salty prosciutto, and gooey Fontina cheese, all baked in a savory tomato ...

Leigha Knepper, Westerleigh Ingredients: 2 slices whole wheat toast 1/2 cup toasted walnuts 1/4 teaspoon. pepper 1 egg 3 tablespoons olive oil 1 pound chicken cutlets Sauce: 1 tablespoon ...

Hey, it’s our monthly roundup of 10 lunches that are a 10 on a scale of 1 to 10, yet cost less than $10! Don’t see your fave? Send your nom-nominations to [email protected] (no fast-food chains ...