Pan-Seared Thighs with Warm Pear and Celery Slaw

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Ingredients

  • 1 teaspoon(s) olive oil
  • 1 pound(s) skinless, boneless chicken thighs, cut into 1-inch-wide strips
  • .5 teaspoon(s) salt
  • .25 teaspoon(s) pepper
  • 2 medium Bartlett pears
  • 2 stalk(s) celery
  • 2 tablespoon(s) lemon juice
  • 1  shallot, minced
  • .75 cup(s) apple cider
  • 1 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) chopped fresh parsley leaves

Description

1   Teaspoon(s) Olive Oil 1   Pound(s) Skinless, Boneless Chicken Thighs, Cut Into 1-inch-wide Strips

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