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Add the lemon zest, lemon juice and capers. Bring back to a simmer and simmer for 1 to 2 minutes. Remove from the heat and add the chicken, half the parsley and the cold butter. Stir to emulsify ...
Working in batches to avoid overcrowding, fry the chicken tenders until golden brown, 2 to 3 minutes per side, depending on thickness. Transfer to the wire rack and let drain for 1 minute.
Between adding grated lemon zest to the breading mix and folding lemon into the dressing, cookbook author Jessica Merchant ...
Directions: 1. In a food processor or blender, puree all ingredients except chicken legs. Put the chicken in a large roasting pan and coat with pureed mixture. Let chicken marinate for about 30 ...
Carla Hall has blossomed as a cookbook author and media personality since her first turn on Bravo's Top Chef in 2008, and she's getting ready to drop her third book in the fall. Carla Hall’s ...
Her daughter, she revealed, adores her mom’s simply prepared chicken: “One night, I roasted a chicken for my daughter and we ate about half of it for dinner. I put the other half in the fridge.
Return the chicken, vegetables and any accumulated juices to the pan, stirring to coat; cook for 2 minutes or until warmed through, then stir in the spinach and lime juice.