Preheat oven to 400℉. In a 10-inch cast iron skillet over medium heat, heat the already cooked and shredded chicken with the hot sauce. 3 cups shredded chicken, 1 cup Frank’s Red Hot Original ...

As sauce starts to thicken, after 1-2 minutes, whisk in salt and nutmeg. Reduce heat to medium-low and continue cooking, stirring occasionally, until thickened, 1-2 minutes. Stir in chicken stock ...

This 30-minute dish features golden, herb-encrusted chicken breasts in a buttery, garlicky wine sauce and showered in capers fried with parsley, crushed red pepper, and lemon zest. Typically made ...