Chicken with Cider and Bacon Sauce

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

Ingredients

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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

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.

Created date

December 2004

Nutritional Information

Calories 269
Caloriesfromfat 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
Iron 1.3 mg
Sodium 412 mg
Calcium 22 mg