Ingredients

　　Zest and juice of 1 lemon

　　2 tablespoons Dijon mustard

　　3 to 4 sprigs of fresh thyme, leaves removed and chopped

　　3 to 4 tablespoons EVOO (extra-virgin olive oil)

　　Salt and pepper

　　2 pounds of your favorite cut of meat, such as chicken breast or pork chops

　　In a large resealable plasic bag or shallow casserole dish, combine the cider, lemon zest and juice, mustard, thyme, EVOO, and salt and pepper. Add the meat to the marinade and refrigerate for at least 2 hours and up to overnight. Remove the meat from the marinade and prepare the meat to your liking. Discard the marinade.

　　Rachael Ray's Look + Cook