Trader Joe’s recommends stirring it into Organic Mafalda Corta Pasta with Fresh Mozzarella Cheese Pearls and chopped mint.

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 ...

The warm flavours of cinnamon, dried fruits and chicken ... that the sauce doesn’t dry. To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds.

Cover and let steam until tender, 10 minutes. Uncover, fluff and stir in almonds. To serve, scoop couscous onto plates. Top with chicken, vegetables and pan sauce. Garnish with herbs.

For this one-skillet classic, the delicious browned bits from seared chicken breasts and mushrooms get transformed into a rich, velvety pan sauce that's balanced with fresh lemon juice.

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.

Lemon zest is added to lemon juice, thyme, garlic and shallots to make a lively sauce. Season flour with salt and pepper, and dredge the chicken all over. Heat the oil in a heavy skillet large ...

Ruffled radiatori pasta soaks up every last bit of a classic chicken piccata sauce, made with lemon, butter, and capers. This recipe from F&W recipe developer Anna Theoktisto also packs in the ...

Fear not, because you still have plenty of time to make Joan Nathan’s chicken with artichokes ... and the acidity of the lemon. Drizzle the salty-umami anchovy sauce on the salmon’s velvety ...