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    Chicken with Cider and Bacon Sauce


    Source of Recipe


    cookinglight

    List of Ingredients




    4 (6-ounce) skinless, boneless chicken breast halves
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 bacon slices, chopped
    1/4 cup minced fresh onion
    3/4 cup unsweetened apple cider
    1/2 cup fat-free, less-sodium chicken broth

    Recipe



    Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
    Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

    Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

    Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

 

 

 

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