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The recipe is from Martha Stewart's Cooking School cookbook, which was published in 1999. That book has the best chicken soup recipe in it. That book has the best chicken soup recipe in it.
Remove the chicken from the oven, transfer to a plate, and tent with foil to keep warm. Place the skillet over medium-high heat, whisk the white wine into the pan drippings, and let reduce by half, about 2 minutes. Stir in the lemon juice, then season to taste with salt and pepper. Place a chicken breast on each plate and drizzle with the pan ...
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low.
Just some of the cooking queen's greatest hits.
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Related: 30 Easy Weeknight Chicken Recipes Your Family Will Love. ... Read the original article on Martha Stewart. Show comments. Advertisement. Advertisement. In Other News. Finance. Finance.
For buttery, flaky pie dough every time, follow the advice of Sarah Carey.