Ingredients:

  • 1 cup (240 ml) apple cider
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 g) ground cinnamon
  • ½ teaspoon (2 g) black pepper
  • 1 lb (450 g) chicken breast tenderloins
  • 2 tablespoons (30 ml) olive oil for cooking
  • Salt, to taste
  • 2 tablespoons (30 ml) honey for glaze
  • 1 tablespoon (15 ml) apple cider vinegar
  • ¼ teaspoon (1 g) ground nutmeg (optional)

Instructions:

  1. In a large mixing bowl, combine the apple cider, honey, Dijon mustard, ground cinnamon, and black pepper. Whisk until well blended.
  2. Add chicken tenderloins to the marinade, ensuring all pieces are coated. Cover and refrigerate for 30 minutes.
  3. Preheat a large skillet over medium heat and add olive oil.
  4. Remove chicken from the marinade (discard marinade) and season with salt. Add chicken to the skillet in a single layer and cook for 4-5 minutes until golden brown. Flip and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F (74°C).
  5. In a small bowl, mix honey, apple cider vinegar, and ground nutmeg (if using).
  6. Drizzle glaze over the cooked chicken and cook for an additional 1-2 minutes, turning to coat evenly.
  7. Transfer chicken to a serving platter and serve hot.