Becky Luigart-Stayner
Recipe from Cooking Light

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
  • 1/4 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

  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; 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.
Cheryl Alters Jamison and Bill Jamison,
January 2005

Nutritional Information

  • Calories: 269
  • Calories from fat: 24%
  • Fat: 7.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1g
  • Protein: 41.1g
  • Carbohydrate: 6.9g
  • Fiber: 0.2g
  • Cholesterol: 106mg
  • Iron: 1.3mg
  • Sodium: 412mg
  • Calcium: 22mg