One of the best things about a change in seasons is the shopping.
Every store is offering a coupon or a discount, everything’s on sale and all the spring-y clothes look so fresh and glamorous on the rack. I want to own a top in every shade of pink in existence.
I want all the animal-print flats, strappy sandals and flowing sundresses ever made. The way I see it, the next few months of warm weather is just a multitude of outfit options spread out before me. I love it. Some people in my household would argue I do not need these things, but I think we all know the truth.
What You Need:
- 1 tbsp olive or coconut oil
- 4-6 boneless chicken cutlets
- 1/4 cup apple cider
- 3/4 cup vegetable broth
- 2 tbsp dijon mustard
- 1 tbsp ground black pepper
- 1 head romain lettuce with large leaves
- 1/4 cup fresh cilantro, chopped
- Rice (optional as a side)
What You Do:
Heat the oil in a medium pan over medium-high heat.
Sprinkle the pepper over each side of the chicken and place the chicken in the pan.
Sear each side of the chicken, flipping after about a minute. Remove from pan and set aside.
Pour the apple cider and vegetable broth into the hot pan and bring to a simmer. Scrape the pan to loosen any bits stuck to the bottom. Simmer until thickened (about 5 minutes). Whisk in dijon mustard.
Add chicken back into the pan and cook on low for about 2 minutes.
Peel off 4-6 lettuce leaves and rinse to clean. Lay open on plates.
Slice the cooked chicken into strips and place pieces on the lettuce wraps.
Top with cilantro and drizzle with the thickened cider sauce. Serve with rice and enjoy!
PS. A quick note to apologize for the running blog post I accidentally published to THIS blog last night. I’m in an ongoing battle with technology, where technology usually wins. I am starting a running blog, but it has nothing to do with food, so don’t be alarmed.