Type what you have

Ingredients

• ✓ white flour
• whole wheat flour
• salt
• white pepper
• black pepper
• chicken breast
• canola oil
• olive oil
• chicken broth
• lemon juice
• artichoke heart
• caper
• butter
• flat-leaf parsley

Instructions

1. 1 Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
2. 2 Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
3. 3 Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
4. 4 Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

By Josephine Franchino Twohy

Ingredients

• ✓ white flour
• egg
• honey
• peanut butter
• cooking oil
• vanilla extract
• carrot
• whole wheat flour
• baking soda

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup ring mold or fluted tube pan.
2. 2 Combine egg, honey, peanut butter, oil, and vanilla in a large bowl; blend well.
3. 3 Stir in carrots until well-combined.
4. 4 Sift together flour and baking soda and fold into carrot mixture.
5. 5 Spoon cake batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
7. 7 Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By tiggertiffin87