This was one of the most amazing breakfast meals I have ever had, this will for sure be a regular in our house!
The only thing I did different for this recipe was I made my dipping sauce out of balsamic and Paleo Mayo. It was amazing!
And an oldie, that I made Paleo Friendly!
(click the link for the old version)
4 boneless skinless chicken breasts
1 T coconut oil
salt and pepper to taste
1/2 cup organic beef broth
3/4 C canned Lite Coconut Milk
3-4 T Spicy Brown Mustard
1t dried Thyme
Melt coconut oil in frying pan
salt and pepper your chicken breasts and place in the pan
cook until juices run clear, about 5 mins each side
remove chicken from pan, but keep the juices.
pour broth into pan and let boil until reduced by half. About 2 mins
whisk in coconut milk, mustard and thyme
Let boil and thicken stirring often, about 3 mins.
Place chicken back in pan and coat with sauce.
Serve warm topped with sauce,
I serve mine with Brussel Sprouts topped with the yummy sauce!
Pan Sauteed Beets
2-4 cooked beets( I got pre-cooked packaged beets at Costco and used those)
1 T Butter
1t minced garlic( I use a freeze dried variation)
1 t onion powder
melt butter in frying pan
slice your beets into strips
place beets, garlic and onion powder in frying pan and saute until tender and warm through.