Our Break fast meal.
Recipe from: What’s in the fridge.
Sautéed cubanelle peppers, sweet onion, mushrooms, one carrot, one parsnip, 6 browned chicken thighs, one cup chicken broth. Topped with Apriums. Simmer 20 minutes.
WOW! It was “Are there seconds!”
MyKitchenInHalfCups 
September 16, 2020 at 5:57 pm
Now that is MY kind of breakfast! It looks fabulous, Tanna!
(We had left-over Chicken a la king on toast for breakfast this morning – there wasn’t quite enough a la king but there was some left-over chicken stock in the fridge too – Break Fast!)
September 16, 2020 at 8:41 pm
We’ve gotten strange I feel. We often eat a big meat meal at noon then eggs or traditional foods in the evening.