In the same skillet, melt butter over medium ... Stir in parsley, basil, lemon juice, and season with salt and pepper. This ...

2. Make the Breading Mixture In a shallow dish, I mix together the grated Parmesan, breadcrumbs, salt, and black pepper. In another dish, I beat one egg to use as the coating base. 3. Coat the ...

12 fresh oysters, shucked and on the half shell, reserving as much liquid as possible 1 tablespoon chopped fresh flat-leaf parsley Lemon wedges, for serving ...

Spoon sizzling shrimp butter over plated shrimp. Scatter fried garlic chips, reserved parsley, torn fresh mint and/or basil, and sliced scallions overtop. Season with lemon juice. Serve with ...

The tangy, luscious pan sauce is made with garlic, butter, lemon juice, capers, parsley, and chicken stock. This mouthwatering dish, inspired by Trattoria Sostanza in Florence, Italy, leans almost ...

Start by preparing your chicken breasts. Turn each one upside down and remove the mini fillet. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife ...

Using thin chicken tenders for this recipe cuts meal cooking time to 10 minutes. A touch of lemon juice brightens the garlicy sauce for this dish. I added broccolini to orzo for a simple side dish.

Squeeze the lemon juice over the top, add the lemon wedges and garlic ... mash with the butter. Keep warm. For the creamy tarragon sauce, deglaze the pan used for cooking the chicken with the ...

Melt the butter in a shallow ... crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. To make the sauce, mix the crème fraiche, remaining ...

After baking with olive oil, lemon zest and fruit, and garlic, fresh asparagus spears are tossed with Parmesan butter to make the pan sauce. Ina Garten shares a simple and delicious sugar snap pea ...