1. Combine mustard and vinegar. Cover and let stand overnight.

2. In a double boiler, whisk eggs, sugar, salt and paprika.

3. Stir in mustard and cook, stirring frequently over simmering/boiling water until the sugar is dissolved and mixture is thick. About 25 minutes or so.

4. Pour into a jar or jars and let cool. Store in refrigerator

1. Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets.
2. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
3. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.

4. Add 1 tablespoon butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.

5. Add remaining 1 tablespoon butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.

6. Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and half and half. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.

7. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles

Slow Cooker Instructions:

1. In a 6-quart slow cooker add chicken breast, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
2. Remove chicken and shred. Add shredded chicken, cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
3. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

1. Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
2. Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.

Stovetop Instructions:

1. In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
2. Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

1. Season sliced chicken breasts on each side with salt and pepper.
2. Heat olive oil in a large skillet over medium high heat. Add chicken and cook until golden brown, cooked through and no longer pink (about 4 minutes on each side depending upon thickness).
3. Transfer chicken to a plate and set aside. In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
4. Add half and half and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
5. Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
6. Remove skillet from heat and stir in fresh basil. Season cream sauce with salt and pepper, if desired. Return chicken to skillet. Serve over your favorite pasta, if desired.

1. Preheat oven to 250F
2. Line a large baking sheet with parchment paper.
3. In a medium sized mixing bowl beat together egg white and vanilla extract until frothy. Add the almonds to the bowl and stir until coated.
4. In another mixing bowl mix together sugars, cinnamon and salt.
5. Add the sugar mixture to the egg white coated almonds and toss until evenly coated.
6. Spread onto the prepared baking sheet in a single thin layer.
7. Bake in the oven for 55-60 minutes. Stirring every 15 minutes.
8. Let cool down for 3-5 minutes and then serve warm. **I like them better served at room temperature!!
9. To store: Let cool down completely to room temperature and then store in an airtight container. Keeps for 10-14 days
10. ***SEE VIDEO BELOW FOR OTHER INFORMATION***

1. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick.
2. Season with lemon pepper seasoning. You may also season with salt if desired.
3. Combine the flour, Parmesan cheese, and garlic powder, on a large plate. Set aside.
4. Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
5. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
6. Add the wine and garlic. Set heat to medium. Bubble gently for about 4 minutes, until the liquid has reduced by half. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces and incorporate it into the liquid for more flavor.
7. Add the chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes or so, to thicken and concentrate the flavor. Reduce heat to low.
8. Add the half and half slowly, stirring continuously.
9. Stir in the lemon juice and slowly sprinkle in the 1 cup Parmesan, stirring continuously, until combined. Add the chicken back and let the chicken warm through.
10. Optional: Swirl in 1 Tbsp. cold butter to give the sauce a smooth, velvety finish

1. Combine flour, salt and pepper in a shallow dish. Dredge each chicken breast until covered.

2. In a large skillet, heat 2 tsp of olive oil. Sauté onion until tender. Remove from pan and set aside

3. In the same skillet, brown chicken on all sides.

4. Combine tomato sauce, broth, paprika, sugar, bay leaf and onion; pour over chicken. Cover and simmer for 30-40 minutes or until chicken is cooked through.

5. Remove chicken to a platter and keep warm. Reduce heat to low; remove bay leaf and stir in sour cream. Heat through for 2-3 minutes (do not boil). Pour over chicken and serve.

1. Pour your milk into the liner pot of the Instant Pot. Press the “Yogurt” button until the screen reads “BOIL.” Place the lid back onto the Instant Pot, with the vent open, and let it come up to a boil. (Optional step- stir occasionally, this helps reduce scalding on the bottom

2. When the Instant Pot beeps, take the lid off and make sure it’s up at 180° F.
3. Let the milk sit at temperature for 15-20mins, this will help thicken the end product.

4. Now carefully pull out the Instant Pot bowl and place in a cold water bath, stirring occasionally, to slowly bring the temperature of the milk back down to 110-115° F.

5. Once the yogurt is back down to 110° F, remove the pot from the water bath and dry the bottom and sides and add one tablespoon of starter yogurt for each quart of milk used and whisk in to break the clump up.
6. Return the pot to the heating unit and re-cover. Press the “Yogurt” button again and then the “Adjust” button so it reads “8:00,” 8:00 stands for 8 hours.
7. When done, cool in the fridge for about 4 hours to let it set.
8. (Optional for Greek Yogurt) Strain your yogurt.
9. (optional) Jar your yogurt in mason jars with plastic lids