Saucy Lemon Chicken - Family-friendly weeknight meal sweetened with maple syrup, alive.com

Saucy Lemon Chicken - Family-friendly weeknight meal sweetened with maple syrup, alive.com

Pan Roasted Lemon Chicken - These chicken thighs are amazingly crisp and flavorful, and you won't believe how easy this is to make!

Pan Roasted Lemon Chicken - These chicken thighs are amazingly crisp and flavorful, and you won't believe how easy this is to make!

Holy Yum Chicken I’ve made this chicken 3 times already. 3 times in ONE WEEK. I’m completely, utterly, addicted to it. It’s the EASIEST recipe, EVER and the tastiest. It will make your taste buds SING and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you..

Holy Yum Chicken I’ve made this chicken 3 times already. 3 times in ONE WEEK. I’m completely, utterly, addicted to it. It’s the EASIEST recipe, EVER and the tastiest. It will make your taste buds SING and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you..

Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel, ginger and salt. In another bowl combine lemon juice, honey, soy sauce and 2 Tbsp. water.

Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel, ginger and salt. In another bowl combine lemon juice, honey, soy sauce and 2 Tbsp. water.

Ingredients  Coarse salt and ground pepper   1/4 cup all-purpose flour   8 thin chicken cutlets (about 1 1/2 pounds total)   2 tablespoons olive oil   1 cup reduced-sodium chicken broth   1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered   2 tablespoons rinsed and drained capers   2 tablespoons butter   8 ounces angel-hair pasta   1/2 cup parsley leaves

Ingredients Coarse salt and ground pepper 1/4 cup all-purpose flour 8 thin chicken cutlets (about 1 1/2 pounds total) 2 tablespoons olive oil 1 cup reduced-sodium chicken broth 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered 2 tablespoons rinsed and drained capers 2 tablespoons butter 8 ounces angel-hair pasta 1/2 cup parsley leaves

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