Directions
Step 1
Optional step: Marinate the chicken in apple cider overnight using a glass container. Drain.
Pour the olive oil into non-stick skillet and bring it to medium-high heat. Add garlic and spices. Now increase bring the heat to high and add the chicken strips, stay by the stove to stir them often. This step is to seal the juices of the meat. As soon as the pink of the meat has disappeared, lower the heat to medium-low and continue cooking for about 10-15 minutes, stirring occasionally.
Step 2
In the meantime, in a small bowl whisk the vinegar with the mustard. When the chicken is almost done, add the mustard-vinegar mixture to the skillet and let cook for a couple more minutes. Sprinkle with fresh parsley. You can eat this dish cold or warm.
Ingredients for four
- 1 lb. of boneless chicken breast or thighs, trimmed and cut in strips
- 2 cups apple cider
- 2 tbsps. of extra virgin olive oil
- 3 cloves of garlic, roughly chopped
- 2 tsp. of your favorite spice mix (no salt added)
- 1 tbsp. of balsamic vinegar
- 1 tsp. of mustard
- 2 tbsp fresh Italian parsley, roughly chopped
