This Lemon Chicken & Veggie Orzo Stir Fry is your new go-to! It’s a vibrant, one-pan (mostly!) meal that combines tender ...

This slow-cooker lemon garlic-butter chicken is a classic dump-and-go recipe. It's made for busy weekdays when you have a few ...

The recipe only has a few ingredients and hopefully, a few of them are already starting to come up in your herb garden.

About this recipe . Juicy chicken thighs are baked until golden brown and served with a zesty, lemon-forward version of a French sauce vierge from 2014 F&W Best New Chef Justin Yu. His version of ...

Prepare the Sauce . In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes.

Add the lemon rind, the lemon juice and the broth. Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer.

Add the butter to the same skillet over medium heat. Add the garlic and lemon zest. Cook for 30 seconds to 1 minute, until fragrant. Add the broth and cream and bring to a boil.

Directions. Season chicken, all over with salt and pepper. Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan.

White meat chicken, artichoke hearts and lemon slices are fried and lacquered in a buttery, winy pan sauce. Skip to content Skip to site index.