This Garlic Butter Chicken with Lemon Parmesan Pasta is one of those dinners that feels like a win every single time I make ...

Start by preparing your chicken breasts. Turn each one upside down and remove the mini fillet. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife ...

Crispy chicken, creamy sauce, and sweet-tart lemon — there's a reason this Italian ... Melt 2 tablespoons of the butter in skillet over medium. Add garlic and cook, stirring constantly, until ...

The tangy, luscious pan sauce is made with garlic, butter, lemon juice, capers, parsley, and chicken stock. This mouthwatering dish, inspired by Trattoria Sostanza in Florence, Italy, leans almost ...

Remove the pan from the heat. Add the chicken bites back to the pan and toss to coat them evenly with the garlic butter.

Remove from the oven and take the Chicken from the pan, add the cold cubed Butter and stir in, you'll want to do this just a couple of minutes before you serve. Finish the sauce with Lemon zests.

Return the pan to a high heat, and add the lemon juice. Allow the lemon, caper and butter sauce to bubble in the pan for 30 seconds, then pour over the fish and mash to serve.

Fry chicken in batches until golden brown and crisp all over, about 3 minutes per side. Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce ...

Use fresh or frozen artichokes. Cook it day-of in an hour, or make it ahead of time and reheat. However you prepare this lovely dish, it’s bound to delight.

1 skinless, boneless chicken breast (8-9 ounces) Kosher salt and ground black pepper 1 tablespoon extra virgin olive oil 1½ tablespoons unsalted butter 1 ... scraping up sauce from bottom of ...

This article originally published on The Kitchn. See it there: This Is the Best Chicken Dinner I’ve Made All Year (I’ve ...