Imagine perfectly tender seared chicken breast cutlets sitting on a bed of pure creamy, heavenly lemon, capers, and garlic ...

Large, juicy shrimp are tossed in Old Bay seasoning and lemon zest, sautéed in butter until tender, then tossed in a creamy white wine and garlic-infused sauce ...

Off the heat, melt the butter ... sauce has thickened. Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce, season with salt and pepper, and add a little extra ...

as well as Asian-style sauces that use peanut butter, honey or soy sauce. Or try this creamy lemon-oregano sauce, which is phenomenal with grilled artichokes. Whether you want to spice up your ...

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