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

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.

Recipe by Cooking Light January 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

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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