Plus, chicken breasts are leaner than dark meat, which can be a boon for those looking to reduce their fat intake. Here are several recipes from our archives for bold, flavorful chicken breasts.

When butter starts to bubble, carefully add the chicken pieces (in two batches if necessary so as not to overcrowd the pan) and fry them until they are golden-brown on each side. Lift the chicken ...

You can freeze chicken breasts, well wrapped to keep out any air, for up to 3 months. Skinless breasts are marketed as the 'healthy' option and the lack of skin needs to be compensated for during ...

Buy a small chicken that's about 1.2kg (42oz), and have the butcher cut it up Chinese-style, through the bones into bite-size chunks. Put the chicken pieces into a bowl. Add the soy sauce ...

Save this recipe for later Add recipes to your saved list and come ... When hot, brown the chicken, skin-side down, for about 6 minutes or until golden. Turn the chicken over and brown the other ...

but this recipe would work equally well with any cut of chicken – simply adjust cooking times to suit. "This is just one of my mum’s simple, delicious home-cooked recipes. I grew up eating ...

“Top Chef” judge Gail Simmons joins TODAY to share two dishes to celebrate Rosh Hashanah: A cider-braised chicken with fennel and rosemary, and an apples and honey upside down cake. Ketanji ...

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Sometime during the low-fat health craze of the 1990s, chicken breasts overtook chicken legs ... and you'll have the base for many delicious recipes. F&W's guide to chicken legs has recipes ...