Chicken with Cider and Bacon Sauce

By fireandfrost

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

Details

Servings 4
Adapted from ivillage.com

Preparation

Step 1

1. 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.

2. 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.

3. Add onion to pan; sauté 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.