Working in batches to prevent crowding, shake off excess flour from the chicken, add it to the skillet and cook until golden brown on both sides, 3 to 5 minutes per side. Transfer the chicken to the ...

Add cream and whisk until smooth. If the sauce is too thick add chicken broth, white wine, or water, a splash at a time until fluid but sauce-like. Taste and season with salt and pepper ...

Food and wine are meant to be, they bring out the best in one another. But wine isn’t only a pairing for a dish; it’s a ...

We love serving this dish with rice. Chicken thighs are browned in butter and olive oil then braised with veggies, white wine ...

Put the chicken pieces into a bowl. Add the soy sauce, rice wine, salt, sugar, cornstarch and sesame oil. Stir well to combine then leave at room temperature for an hour, stirring occasionally.