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 ...

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

The easiest creamy chicken piccata ever! A classic recipe that we all should have in our repertoire. This creamy version ...

This recipe for Greek Roasted Chicken and Potatoes with Lemon and Oregano was crafted by instructor Despina Economou. When ...

This recipe of Chicken Karaage, which is Japanese-style fried chicken, just might come in handy whenever you need an instant ...

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 ...

Add the chicken breasts and cover the casserole with a lid. Cook for 20-25 minutes, or until cooked through. Set aside to cool slightly. For the lemon sauce, bring the chicken stock, sugar and ...

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 ...

Add the lemon ... with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange ...