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Chicken with Cider and Bacon Sauce

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 chicken breast half and about 2 tablespoons 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.

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

Nutrition 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

How to Make It

  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.