Every once in a while, I stumble upon a pasta dish so good it feels like a little vacation on a plate. That’s exactly how I feel about this Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce ...

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

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.

Heat a large frying pan to a medium high heat, season both sides of the Chicken with Kosher Salt and Pepper. Canola oil goes into the pan; Chicken goes in skin side down. Sear for 4 - 5 minutes ...

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.

Lemon chicken made super easy. Using chicken breasts and a splash of white wine, this recipe is ready in 10 minutes. Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on ...

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 ...

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.

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 ...