Pan Seared Chicken With Winter Brussels Sprout Slaw
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Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 2 (6 oz) chicken cutlets
- Salt and pepper, to taste
- 1/4 cup cassava flour (you can also use tapioca, arrowroot, or gluten free flour)
- 2 cups shredded Brussels sprouts
- slaw
- 1 tablespoon coconut oil, lard, or avocado oil
- 1 orange, segmented
- 1/4 cup olive oil
- 3 tablespoons dried cranberries
- Salt and pepper, to taste

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