NYT Cooking: This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they …


NYT Cooking: This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table. Your loved ones will thank you.



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