From Food and Wine Magazine, March 2005. We tried this recipe and found it easy to make (about 30 minutes). The caramel added a nice sweet dimension along with the onion wedges. The chicken was tender and the ginger and chiles contributed a nice amount of spice.
Pollo Enchipotlado Con Crema Y Espinacas - uses chicken breasts with creme fraiche, onion, chipotles in adobo and spinach.
A classic country French recipe created as a use for an older and perhaps tough chicken. Chicken is braised in red wine flavored with garlic, carrot, parsley, marjoram and salt pork.
Chicken Tacos (Tacos de Pollo) Recipe reprinted with permission of The Specialty Cheese Company, Lowell, Wisconsin, producers of ethnic cheeses from around the world. Look for the La VacaRica brand of Hispanic cheese. You can easily convert this to a taco salad recipe, just assemble on a plate, skip the tortilla shells.
Chicken breasts are battered and fried then served with a lemon wine pan sauce. Adapted from a recipe from New York, New York Restaurant (Miami Herald 7/21/94)