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 

Chicken Marsala

Ingredients:

2 chicken breasts, pounded thin
1 cup flour
2 tbsp olive oil
1 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
1 cup sliced mushrooms
Salt and pepper to taste
Directions:

Dredge the chicken in flour and season with salt and pepper.
Heat olive oil in a pan and cook the chicken on medium-high heat until golden and cooked through. Remove from pan.
In the same pan, add mushrooms and cook until soft.
Add Marsala wine and simmer, scraping up any brown bits.
Add chicken broth and cream. Stir and simmer until the sauce thickens.
Return chicken to the pan, cooking for an additional 3-5 minutes.
Serve the chicken topped with the sauce

Creamy Alfredo Lasagna Soup

Ingredients:

1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup shredded mozzarella
1/2 cup grated Parmesan
8 oz lasagna noodles, broken into pieces
Salt and pepper to taste
Directions:

In a large pot, cook ground beef with onion and garlic until browned.
Add chicken broth, heavy cream, and broken lasagna noodles.
Simmer for 15 minutes, or until noodles are tender.
Stir in mozzarella and Parmesan cheese, allowing them to melt into the soup.
Season with salt and pepper, then serve hot