For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in ...

To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle ...