• 1 cup apple cider or unfiltered apple juice

• 1 fresh rosemary sprig

• 1/4 tsp Dijon mustard

• 1 lb boneless skinless chicken tenders

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 2 tsp canola oil

• 2 T unsalted butter

Instructions

1. Preheat oven to 350°F.

2. In a small saucepan, add apple cider, 1 fresh rosemary sprig, and 1/4 teaspoon Dijon mustard. Stir and bring to a boil, uncovered, over medium-high heat. Boil until reduced to 1/4 cup, 15 to 20 minutes.

3. Meanwhile, pat chicken dry. Cut into 1 inch chunks. Season with garlic powder, onion powder, salt, and pepper.

4. Heat canola oil in cast iron or oven-proof skillet over medium-high heat. When oil ripples when you move the pan, add in chicken. Allow to cook undisturbed until browned on bottom side and releases easily from pan, approx 5-6 minutes. Flip chicken and brown other side.

5. When glaze is reduced, add in 2 T butter, stirring to meld together, and remove glaze from heat.

6. Pour glaze over chicken and flip chicken again, making sure to coat the chicken in glaze.

7. Transfer the skillet to the oven and bake 5-7 minutes until internal temperature of chicken is 165°F and glaze is bubbling.

*Notes:

If this seems too adventurous for your kiddo, try cooking up their favorite chicken nuggets and using the apple cider glaze as a dipping sauce! They can be in control of how much or how little they taste. Then next time you can try this recipe and it will be that much more familiar.