A lovely and very simple chicken dish that goes brilliantly with rice, mash or sautéed potatoes and lots of seasonal vegetables. Season each chicken breast, smooth-side up, with black pepper and ...

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 ...

toss slivered mustard greens with a squeeze of lemon and some salt and pepper. Place a mound of mustard greens on each plate and then nestle a crispy chicken thigh on top. Drizzle warm pan sauce ...

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.

This velvety lemony soup with rice and hearty chunks of shredded chicken is ... a mixture of eggs and lemon juice ("avgolemono" means "egg-lemon") that is also used as a sauce in Greek and other ...

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 ...

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 ...

tarragon and lemon juice. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the mash onto a serving plate and place the chicken on top. Drizzle the sauce around the ...