Chicken Piccata with Lemon Sauce
Ingredients:

2 chicken breasts, pounded thin
1/2 cup flour
1/2 cup chicken broth
1/4 cup lemon juice
2 tbsp capers
2 tbsp butter
2 tbsp olive oil
Directions:

Dredge chicken in flour, then cook in olive oil until golden and cooked through.
Remove chicken from the pan and add chicken broth, lemon juice, and capers.
Simmer to reduce the sauce, then stir in butter.
Return chicken to the pan, coating with the sauce.
Serve immediately.

Creamy Bacon Spaghetti
Ingredients:

8 oz spaghetti
4 slices bacon, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan
Salt and pepper to taste
Directions:

Cook spaghetti according to package instructions.
In a skillet, cook chopped bacon until crispy.
Remove bacon and add cream to the skillet.
Stir in Parmesan and cook until sauce thickens.
Toss spaghetti in the sauce and top with crispy bacon.

Salmon Tartare Lettuce Cups with Avocado Cream and Sesame Seeds

1 lb fresh sushi-grade salmon, diced
1 avocado, mashed
1 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp lime juice
1/2 tsp sesame oil
Butter lettuce leaves
Directions:

Mix diced salmon, soy sauce, lime juice, and sesame oil in a bowl.
Spoon avocado into lettuce cups, then top with salmon mixture.
Sprinkle sesame seeds over the top.
Serve immediately. 

The Best Chicken Breast

Ingredients:

2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
1/2 cup chicken broth
1/4 cup heavy cream
Fresh parsley, chopped (for garnish)
Directions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with thyme, oregano, paprika, salt, and pepper on both sides.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
Once the butter is melted and bubbling, add the chicken breasts to the pan. Sear them for 4-5 minutes on each side until golden brown.
Remove the chicken from the pan and set aside.
In the same skillet, add garlic and cook for 30 seconds until fragrant.
Add chicken broth and bring to a simmer, scraping the bottom of the pan to loosen any browned bits.
Stir in the heavy cream, allowing the sauce to thicken slightly.
Return the chicken breasts to the skillet, spoon some of the sauce over them, and place the skillet in the oven.
Bake for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Remove from the oven and let it rest for a few minutes before serving.
Garnish with fresh parsley