SAN ANTONIO – It takes just a few minutes to make and it’s tasty without being super fatty. Chef Gaye Sandoz, of Tony Chachere’s, shares an easy Cajun pasta dish with plenty of flavor. If you’re not a ...

Kevin's Restaurant offers fabulous world-class cuisine and the industrial chic atmosphere gives a nod to local history. The executive chef prepared a mouth-watering steak with a peppercorn crust and ...

Note: A butterflied chicken breast is cut in half horizontally, making it thinner, while leaving it intact as one piece. You can substitute white wine for the sherry. From "Winner! Winner! Chicken ...

Preheat oven to 350 degrees. Place a slice of ham and Swiss on each flat chicken breast and roll up. Place seam side down in a 9x13 baking pan. Sprinkle with salt and pepper. To make the sauce: Sautee ...

Robert D. Ehrlich, of Uncle Giuseppe's, shows News 12's Lily Stolzberg how to make seafood stuffed filet of sole with roasted shallot and sherry cream sauce. In a mixing bowl, combine all ingredients, ...

Using sherry as a cooking liquid produces moist and tender chicken. Mushrooms and a little cream finish the sauce. It takes only minutes to make. This dish can be made ahead and re-warmed.