- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Season the chicken with salt and pepper, then dredge in flour, reserving the excess.
Whisk together the chicken broth, lemon juice, Dijon mustard, and reserved flour in a small bowl.
Heat a large skillet over medium heat with the butter and 1 teaspoon olive oil. Add the chicken and cook 2 minutes per side, then remove and set aside.
Reduce the heat to medium-low and add the broth mixture, whisking to scrape up any browned bits. Simmer 2 minutes to reduce.
Return the chicken to the pan and top each piece with a slice of ham and a slice of Swiss. Cover and simmer 3 to 4 minutes, until the cheese melts.
Plate and spoon the remaining sauce over top.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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