Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high; swirl to coat. Once oil is shimmering, add half of the chicken pieces; cook, undisturbed, until browned, 3 to 4 minutes.

This slow-cooker lemon garlic-butter chicken is a classic dump-and-go recipe. It's made for busy weekdays when you have a few ...

1 1 / 2 cup Swanson® Chicken Broth or Swanson® Chicken Stock; 2 tbsp lemon juice; 1 tsp chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed; 3 tbsp butter; 1 / 4 cup chopped ...

1. With a mortar and pestle, or using the bottom of a heavy skillet on a cutting board, coarsely crack the peppercorns and ...

As sauce starts to thicken, after 1-2 minutes, whisk in salt and nutmeg. Reduce heat to medium-low and continue cooking, stirring occasionally, until thickened, 1-2 minutes.

One-pan salmon Niçoise with orzo: In her one-pan take on the Southern French salad, Ali Slagle cooks plush salmon fillets on top of orzo, along with snappy green beans, sweet tomatoes and salty ...

Daniel van Ackere/America’s Test Kitchen Share Makes 4 servings Preparation time: 20 minutes Cooking time: about 15 minutes INGREDIENTS 1 pound thick asparagus, trimmed 1 cup water 3/4 teaspoon ...

When the butter is melted, add the salmon, skin side up. Cook until the bottom is browned, 3 to 4 minutes. Flip and cook skin side down until browned, 1 to 2 minutes - watch to make sure the flour ...

Stir together breadcrumbs and milk in a large bowl; let sit until absorbed, about 10 minutes. Add egg and beat lightly into breadcrumbs with a fork.