Stir in the cream ... extra lemon zest if needed (see tip below). Spoon the sauce over the chicken and garnish with the fresh thyme. Serve with the rice or potatoes and vegetables. This recipe ...
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 ...
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 ...
Mix reserved water with cream cheese and bouillon until well blended. Add to chicken with lemon zest ... For Saucier Pasta: If you prefer a thinner sauce, reserve 3/4 cup of the pasta cooking ...
Chicken stock 1 ¼ cups * Lemon juice (freshly squeezed ... about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet.
Fish on a mash with a buttery caper ... with this recipe, it works with them all. We have decided to serve it on a creamy parsnip puree, which goes so nicely with the buttery sauce.