Full of buttery flavor and tart lemon twang, this Chicken With Lemon Butter Sauce is tastier with every bite. Serve the ...

Making a super simple, Chicken Francaise Classical 70's dish that will no doubt WOW you! Make this dish with the gorgeous ...

Take your weeknight dinners up a notch with this quick and elegant Pan-Fried Gnocchi with Lemon Brown Butter Sauce. Think ...

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 ...

Heat half the butter and half the oil in a large ... then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan. Cover with a lid and cook in the oven for about ...

Lay your chicken and lemon wedges in a roasting tin ... Cook until your chicken pieces are cooked through and the sauce is sticky and golden, this will take more than 40 minutes depending on ...

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 ... Add the butter, and cook for 3 minutes ...

In a small bowl, mix the olive oil with lemon ... cook the chicken, preheat the oven to gas mark 6/400 degree F (200 c). Remove the cling film and place the roasting tin on a high shelf and cook for ...

Remove the chicken, lemon and garlic cloves from ... 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.

Put the chicken thighs on top of the potatoes in the mixing bowl and set them aside. 5. Make the sauce: Use a garlic ... Squeeze the 1/4 cup (60 ml) fresh lemon juice (from about 2 to 3 lemons ...