2 tablespoons olive oil
4 skinless, boneless chicken breast halves – cut into strips
1 tablespoon red wine vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1/4 cup chopped fresh cilantro
1 small onion, chopped
2 apples – peeled, cored and chopped
1/4 cup mild green tomatillo salsa
Heat the olive oil in a skillet over medium heat. Place the chicken strips in the skillet, and sprinkle with the red wine vinegar. Season with 1/2 the pepper, 1/2 the oregano, 1/2 the garlic powder, and 1/2 the nutmeg. Cook 5 minutes, turn, and season with remaining pepper, oregano, garlic powder, and nutmeg.
Place the cilantro, onion, and apples over the chicken in the skillet. Cover, and continue cooking 5 minutes, until chicken juices run clear and apples are slightly tender.
Place the tomatillo salsa in a bowl, and cook in the microwave 2 minutes on High, or until heated through. Serve over the cooked chicken and apples.