Flip the chicken breast-side up again and press down firmly on the breast bone to flatten it out. Mix together the salt, peppercorns, herbs, paprika and lemon zest in a small bowl and whisk in the ...

Stir well then return the pan to a low heat and soften the garlic, lemon zest and paprika for a few ... Parmesan has melted and the sauce has thickened. Divide the chicken breasts between four ...

Return the chicken to the pan, along with any accumulated juices, then add the paprika, cayenne and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring, until ...

Chicken Sharkaseya is a regal dish with deep historical roots, tracing its origins back to the Ottoman Empire before finding ...