1 pound of chicken breast cutlets (approximately 4 cutlets)
dash of salt and pepper
1 1/2 cups of refrigerated spiced apple cider
2 tsp Dijon mustard
2 tbs chopped fresh parsley
1. Melt 1 tsp. of butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 tsp. salt and pepper. Add chicken to pan; cook 3-5 minutes each side or until done. Remove chicken from pan. Add cider and mustard to pan, cook 3-4 minutes or until syrupy. Add chicken to pan , turning to coat both sides. Remove from pan; set aside. Sprinkle with parsley.
2. Pair with your choice of whole grain brown rice and steamed veggies.
Quick, simple, and delicious seasonal dinner.
