982 chicken limone recipes

Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.

Cream of spinach soup thickened naturally with rice, lifted by a whisper of curry powder and a squeeze of lemon. No flour, no roux. Smooth, bright, and surprisingly delicate.

Bright, tangy West African chicken-okra soup with lemon, tomatoes, turmeric, and rice simmered in one pot. A warming, nourishing bowl ready in about an hour.

Thai tom kha gai: creamy coconut chicken soup fragrant with galangal, lemongrass, bergamot leaves, and fresh chilies. Tangy, rich, and aromatic in every spoonful.

Inn Chicken marinates boneless breasts overnight in sour cream, garlic, lemon juice, and Tabasco, then coats them in breadcrumbs and bakes with melted butter until golden.

Creole gumbo loaded with shrimp, crab, oysters, chicken wings, veal, ham bone, and okra, thickened with file powder. A true New Orleans-style gumbo served over rice.

Robb's cinnamon chicken marinates boneless breasts in honey, orange juice, mustard, garlic and two teaspoons of cinnamon, then broils to a burnished, sweet-savory finish.

Flour-coated chicken pieces browned in a skillet, then simmered in a sweet-tart cranberry sauce with orange and lemon juice. A one-pan comfort dinner ready in an hour.

Tuscan white bean stew with spinach, bitter radicchio, garlic, anchovy, and lemon. A quick Italian-inspired pasta topping that feels both hearty and fresh.

Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.

Silky, bright lemon soup made with fresh lemons, carrots, celery, and chicken broth, finished with cream. Serve hot or chilled for a refreshing starter that wows at any gathering.

This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Arkayagan abour is the Armenian royal meatball soup with tiny lamb-and-rice meatballs floated in a lemony egg-thickened broth. Light yet deeply savory, finished with parsley.

Golden-seared chicken with asparagus, snow peas, and baby peas in a silky tarragon cream sauce, finished with lemon zest over fresh fettuccine. Spring on a plate in 45 minutes.

Seared chicken thighs baked with meaty portobello mushrooms in a red wine pan sauce with shallots, garlic, tarragon, and lovage. Restaurant-quality flavor, one pan, 45 minutes.