One of my friends mentioned how she struggles to find time to cook with work and kids, and I immediately thought of this ...

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 lemon juice and salt and pepper ... If you want to speed up the cooking time you can flatten the chicken breast with a meat mallet or rolling pin between two sheets of cling film.

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

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 ...

This time, I prepared her lemon chicken breasts for my parents and a few friends, and we were all impressed. Two of the main ingredients are right in the title: lemons and chicken breasts.

I picked this recipe up from Hong Kong restaurateur Margaret Xu — I have never had chicken breast as tender as in this recipe. Pan-fry the chicken pieces low and slow.

making sure the chicken breasts are submerged. Then, top with six lemon slices from the jar and place in the fridge for at least eight hours to allow the flavours to develop. Heat the grill or BBQ ...