#tanfy

RECIPE Ingredients: 3 chicken breasts, thinly sliced and cut into breast into 2-3 pieces 1/3 cup all purpose flour Salt and pepper to taste 1-2 tablespoons olive oil 3 garlic cloves, minced 1 cup chicken broth 1 lemon thinly sliced 1/3 cup freshly squeezed lemon juice 2 tablespoons capers, drained and rinsed 3 tablespoons butter, cubed Garnish: Lemon flake salt Minced parsley Steps: 1. Preheat oven to 200 degrees F. 2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the olive oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place the chicken pieces onto a baking sheet and place in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. 3. Cook and stir the minced garlic in the skillet until fragrant, about 30 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Remove from heat and set aside. 4. Serve chicken over a bed of greens or pasta and spoon sauce over. Garnish with parsley and lemon flake salt. Enjoy!

RECIPE Ingredients 3 tablespoons olive oil 1 onion, chopped 4 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/2 teaspoon salt and more to taste Black pepper and cayenne pepper to taste 1 quart vegetable broth 1 cups water 1 cup red lentil 2-4 medium sized carrots, peeled and diced 2 cups fresh spinach 1 lemon, juiced Toppings: Cilantro Greek yogurt Olive oil drizzled Steps: 1. In a deep sauce pan, heat olive oil to medium heat. Add onions and garlic, and cook while stirring for about 5 minutes or until softened. Then add in tomato paste, cumin, salt, black pepper and cayenne pepper and sauce for 2 more minutes. 2. Add broth, water, lentils and carrot. Bring to a simmer and partially cover the pot. Turn heat down to medium low and simmer for 30 minutes or until the lentils have softened. Add salt and pepper to taste. Add in the spinach and cook for until the leaves have softened. Remove from heat and mix in the lemon juice. 3. Serve warm and with toppings of choice. Enjoy!