Cooking Light, April 2013 page 68

Updated December 07, 2012
Credit: Johnny Autry; Styling: Cindy Barr

Since multiple recipes appear on page 68, select the one(s) you want to save, share or create a shopping list for, here.

Start Slideshow

1 of 3

Manhattan-Glazed Chicken

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Manhattan-Glazed Chicken Recipe

Serve with Glazed Baby Carrots and Wilted Spinach with Fresh Chile. Here we riff off the flavors of a Manhattan cocktail, which is traditionally made with rye whiskey or bourbon, maraschino cherries, and orange rind. For less of a bourbon kick, boil the bourbon in the sauce for a minute before spooning over the chicken.

Advertisement
Advertisement

2 of 3

Glazed Baby Carrots

Credit: Johnny Autry; Styling: Cindy Barr

Glazed Baby Carrots Recipe

To save time, look for prepeeled real baby carrots in microwavable bags.

3 of 3

Wilted Spinach with Fresh Chile

Credit: Johnny Autry; Styling: Cindy Barr

Wilted Spinach with Fresh Chile Recipe

You'll often see spinach cooked with dried red pepper flakes; here fresh chile gives that tired treatment a delicious flavor boost.

Advertisement
Replay gallery

Share the Gallery

Up Next