Love the intense flavor of this dish!! I thickened the sauce a little with some flour. Served with spaghetti squash and cheese bread. Kids loved it also.
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.
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- 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
- 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
- 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.
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