Note: A butterflied chicken breast is cut in half horizontally, making it thinner, while leaving it intact as one piece. You can substitute white wine for the sherry. From "Winner! Winner! Chicken ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Chicken à la king dates back to the late ...

SAN ANTONIO – It takes just a few minutes to make and it’s tasty without being super fatty. Chef Gaye Sandoz, of Tony Chachere’s, shares an easy Cajun pasta dish with plenty of flavor. If you’re not a ...

Melt butter and sautee shallots until tender. Add mushrooms and cook over moderate heat until soft. Add herbs, salt and pepper and remove from heat. When cool, hand chop or pulse in food processor to ...

Kevin's Restaurant offers fabulous world-class cuisine and the industrial chic atmosphere gives a nod to local history. The executive chef prepared a mouth-watering steak with a peppercorn crust and ...

Robert D. Ehrlich, of Uncle Giuseppe's, shows News 12's Lily Stolzberg how to make seafood stuffed filet of sole with roasted shallot and sherry cream sauce. In a mixing bowl, combine all ingredients, ...

Preheat oven to 350 degrees. Place a slice of ham and Swiss on each flat chicken breast and roll up. Place seam side down in a 9x13 baking pan. Sprinkle with salt and pepper. To make the sauce: Sautee ...

A creamy, weeknight-friendly take on the nostalgic classic, brightened with sherry, Dijon, and a gentle kick from Calabrian chiles. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, ...

Using sherry as a cooking liquid produces moist and tender chicken. Mushrooms and a little cream finish the sauce. It takes only minutes to make. This dish can be made ahead and re-warmed. Fresh herbs ...

This sherry cream sauce is the stuff of dreams - Prep School with Dan Neman of the St. Louis Post-Dispatch.

Other than Maine lobster, it's hard to think of a seafood as closely linked to a state as crab is to Maryland—just ask anyone who has been to a waterside Baltimore crab boil or had crab cakes packed ...