Rating: 3.5 stars
25 Ratings
  • 1 star values: 2
  • 2 star values: 5
  • 3 star values: 3
  • 4 star values: 6
  • 5 star values: 9

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.

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light January 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

269 calories; calories from fat 24%; fat 7.2g; saturated fat 2.3g; mono fat 2.8g; poly fat 1g; protein 41.1g; carbohydrates 6.9g; fiber 0.2g; cholesterol 106mg; iron 1.3mg; sodium 412mg; calcium 22mg.
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