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

Canola oil 1 tbsp. * Butter (unsalted) 1 tbsp. * Chicken stock 1 ¼ cups * Lemon juice (freshly squeezed) 3 tbsp. * Heavy cream 2 tbsp. * Parsley leaves (freshly chopped) 2 tbsp. * Season chicken ...

Season each chicken breast ... Switch to high when you add the cream, cornflour and Parmesan. Wash the lemon well before grating. Lemons can vary, so if your sauce doesn’t taste lemony at ...

This creamy chicken Florentine casserole combines tender pieces of chicken, fresh spinach and a rich, creamy sauce, all baked ...

Mix reserved water with cream cheese and bouillon until well blended. Add to chicken with lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice ...

One of the first dishes I ever remember tasting is chicken piccata. I loved the briny capers and tang of the lemon-butter sauce. It used to be relatively common at restaurants but sadly ...

Pour in a little of the stock and stir with a wooden spoon to loosen any bits of chicken that are stuck to the bottom. Tip it into the slow cooker, along with the remaining stock. Add the lemon ...

Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be easily lifted from pan. In a large bowl, whisk together flour ...

While I’m waiting for some excitement for fall to kick in, I’ve turned to making meatballs because they’re easy (and fun) to ...

(Both cooks) To serve, garnish the salmon with lemon wheels and chopped parsley. Drizzle a few spoonfuls of sauce over each fillet and serve. • Make chicken piccata using the same method ...