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

The caper sauce combines fresh lemon juice, butter, lemon zest ... replacements to substitute capers. For the best taste, ...

Put your chicken breast on a chopping board and, with your hand flat on top of it ... warm the garlic and lemon butter a little and add the chopped parsley. Taste the sauce, and if it is a ...

In this single-serving recipe from 2001 F&W Best New Chef Anita ... The tangy, luscious pan sauce is made with garlic, butter, lemon juice, capers, parsley, and chicken stock.

Melt 2 tablespoons of the butter in skillet over medium ... Divide chicken among four plates; spoon cream sauce evenly over chicken. Top with caramelized lemon slices and sprinkle with parsley.

Browning the chicken will add lots of colour and flavour. Transfer to a slow cooker pot. Off the heat, melt the butter ... the sauce, season with salt and pepper, and add a little extra lemon ...

Squeeze the lemon juice over the top, add the lemon ... Drain well and mash with the butter. Keep warm. For the creamy tarragon sauce, deglaze the pan used for cooking the chicken with the wine.

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 ...

Place chicken breasts ... Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste. Cut off the top third of each pita and split the ...