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Chicken w/ Cider & Bacon Sauce

Source of Recipe

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Chicken w/ Cider & Bacon Sauce

Cooking Light - January 2005 - Cheryl Alters Jamison and Bill Jamison,
27 reviews rate this recipe 4 of 5 stars.
4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
Ready in 15 min.

Apple cider and bacon give this easy sauce a salty, tangy-sweet flavor that's hard to resist. In fact, you might want to double the amount of sauce so you'll have a little extra to spoon over rice. Pounding the chicken into thinner pieces helps decrease the cooking time.

Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
1/8 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

Preparation:
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.

One serving equals: Calories 269 (Calories from fat 24 %); Fat 7.2 g (Satfat 2.3 g, Monofat 2.8 g, Polyfat 1 g); Protein 41.1 g; Carbohydrate 6.9 g; Fiber 0.2 g; Cholesterol 106 mg; Sodium 340 mg