2. Stir-fry till a light brown and add the chicken and saute till well coated with the oil. 3. Add the sauce ingredients and bring to a boil. 4. Lower the heat and simmer for a minute or so. 5. Serve ...

This easy lemon chicken is dredged, seared, then finished in a lemony butter sauce. It's comforting with a twist, and is ...

Add the lemon zest, 2 1/4 cups whole milk, 2 fresh sage sprigs, 10 peeled garlic cloves, 1 cinnamon stick, and remaining 1/2 ...

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 ...

Squeeze the 1/4 cup (60 ml) fresh lemon juice (from about 2 to 3 lemons ... Use a fork to whisk everything together. 7. Pour the sauce over the chicken and potatoes and mix everything together ...

Turn an everyday pan-roasted chicken breast into a restaurant-quality meal with the lessons here on how to make a pan sauce ... and chives here — and lemon at the end, so their flavors remain ...

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 holidays loom large. Parties, gift-shopping, school programs, recitals, family gatherings — there's really no time to ...

Canned tuna (preferably in oil) is the main ingredient in the sauce, which also includes anchovies, mustard, and lemon juice. The delicious poaching broth is served as a soup accompaniment. Any ...

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 ...