Back in print, this bestselling book on chicken illustrates just how versatile chicken can be.

In today's busy households, chicken has become a standard meal for people who want good and healthy food in a hurry. With 125 Best Chicken Recipes, there are dozens of different ways to prepare delicious and inspired chicken dishes -- all in record time.

Whether using a skillet, frying pan, oven or grill, most of these recipes can be prepared in 20 to 30 minutes. With just a few ingredients, chicken happily takes up flavors from all parts of the globe, whether it's Coq au Vin from Europe or the savory curry flavors of Easy Tandoori from India.

Woks, Wings and Wraps

• Burmese Chicken Thighs, Tex-Mex Wings, Roasted Chicken Fajitas

Substantial Soups

• Chicken Cheese Chowder, Hot and Sour Soup

Satisfying Salads

• Curried Chicken and Pasta Salad, Thai Chicken Noodle Salad, Chicken Caesar

Oven Roasting and Broiling

• Orange-Rosemary Glazed Chicken Breasts

Sautées and Skillet Suppers

• Quick Coq au Vin, Braised Chicken with New Potatoes and Peas

Pasta and Rice

• Mediterranean Pasta, Penne with Herbed Chicken Sauce

Great Grills

• Gremolata Grilled Chicken, Chicken and Summer Fruit Kabobs.

This book features a complete menu as well as helpful make-ahead tips and shopping suggestions for each recipe. Also included are 50 easy recipes for appetizers, salads, side dishes and desserts.

Rose Murray has been a key player in the Canadian food scene for almost three decades. Through authoring 10 cookbooks, writing for a host of magazines and newspapers, teaching cuisine at various colleges and cooking schools, and making many television and radio appearances, Rose has helped shape Canada’s culinary landscape since 1979. Growing up on a self-sustaining mixed farm near Collingwood, Ontario, Rose learned the art of growing your own food, as well as cooking and preserving it, at a very young age. It is no wonder that she has come to be considered a national expert on the agricultural traditions that go into our food. After finishing a degree in English from Trinity College at the University of Toronto, Rose went on to teach high school English. Over the years, food started to become a serious interest for Rose again, which led her to more formal food studies in Paris at renowned cooking schools such as Cordon Bleu, La Varenne and Ecole de Gastronomie Francaise Ritze-Escoffier. Rose also took classes in Costa Rica, Hong Kong and Thailand further developing her knowledge and understanding of international food and culture. Back in Canada, Rose has traveled across the country studying Canada’s culinary landscape. From fishing for salmon off Vancouver Island, B.C. and partaking in fall suppers in Saskatchewan to gathering wild rice in Ontario and digging for clams on Prince Edward Island, Rose has experienced what makes up Canada’s culinary fabric first hand. She has channeled this knowledge into her books A Taste of Canada and Canada's Favourite Recipes (out Fall 2012). Rose has two grown children and two grandchildren and now lives in Cambridge, Ontario with her husband Kent.

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What we liked best about it is that each recipe can be prepared in 30 minutes or less... the format is well done.

Sacramento Bee

Delicious and ethnically diverse chicken recipes... excellent book.

New Living

The recipes are clearly written, the ingredients are available and techniques uncomplicated.

Appleton Post-Crescent

Unassuming and down-home... quick, easy-to-use recipes. Every recipe comes with a suggested menu, and she also lists information about making the dish ahead of time and what to look for while shopping.

Idaho Statesman