Lemon Cast Iron Chicken Breast is a weeknight skillet dinner of lemon, capers, herbs, and garlic infused chicken, capturing the essence of a Mediterranean feast. Dinner made easy, savor ...

Pound skinless, boneless chicken breasts to thin them a little, saute them until golden, and make a pan sauce with chicken stock, white wine, capers, olives, and lemon. It all comes together almost ...

A twist of lemon can add brightness to any recipe, transforming it from good to great. Whether you zest it, squeeze it, broil ...

The fresh figs plump up while the chicken braises, holding their shape and sucking up the rich schmaltz. A sauce of tart Meyer lemon juice infused with honey, capers, fresh oregano, and white wine ...

Add the chicken stock and using a spatula, scrape and lift any browned bits from the bottom of the pan. Add the lemon zest, juice, whisk in the remaining butter and then add the capers ...

You can never have too many easy chicken recipes in your back pocket and all of the ones featured here are made in a skillet ...

This meal is high on flavor and easy to make – in my opinion the best combination. One of my favorite dishes that really ...

For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in ...

Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the cooked pasta, reserved pasta water ...

add olive oil and lemon juice and season with salt. Peel and boil potatoes in salted water until cooked. Drain, add butter and capers and mix well. Place potatoes on plate, add chicken and beans ...

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 ...