Made with just a handful of simple ingredients — chicken fillet, wilted kale ... kale so it warms through in the sauce without overcooking. Can I make the sauce ahead of time?Absolutely. You can prep ...

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Roasted salmon glazed with brown sugar and mustard, a New York Times Cooking classic with over 18,000 reviews.

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If you’re working with chicken breast fillets rather than thin escalopes, pound them with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness.