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.
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
How to Make It
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.
Maybe it was the brand/type of apple cider I used, but my whole house smelled so bad, the kids were completely turned off from supper! Even after the liquid was reduced, all I could taste - and smell - was apple cider. This recipe went into the trash!!
I made a few changes to this recipe, but it came out very tasty and I would definitely make it again. First, I put in a LOT more onion because I really like onion, about 1 cup. I chopped rather than minced the onion because I like the texture. Next, I added 2 Tbsp olive oil in with the onion, because after cooking the chicken I didn't have enough fat left in the pan for my third change, which was to add flour. After the onion cooked a bit in the oil, I added 2 Tbsp. flour and cooked for 1-2 minutes, then added the liquids. This made the sauce nice and thick once it had simmered for 5-6 minutes. I think the thickener is essential to making this recipe workable. Lastly, when the sauce was simmering for a minute or two, I added the chicken back and simmered it in the sauce for the remaining time. This added flavor to the chicken while the sauce reduced. A good, solid sauce if you follow the steps above. Would use again for poultry or pork.
This recipe is really all about the sauce, and the sauce was not good. I'm surprised this got published, and so glad I didn't serve it on a night guests were eating with us. THAT would've been embarrassing!
I was going to give it one star - because I definitely will not waste my time trying to make it again - but I gave it 2 stars instead because it's not that it tasted bad, it just didn't have much flavor at all. The only thing I could taste was the bacon. The sauce was just weird. There was enough of it, because I only used one chicken breast sliced in half (I only have to cook for 2). But the sauce was thin and flavorless. I think it would have taken at least 20 minutes for it to reduce down enough to thicken and have some cider flavor. I did skip the onions because I despise them, but I added about a tsp of onion powder to the cider/broth mix. Guess I should have used a little cornstarch to thicken this up, but I think that would have made it even more bland. My husband called it "an interesting experiment", and that's about all it was.
This was amazing! Based on other reviews, I doubled the liquids in the sauce and added another piece of bacon. I also added a bit of cornstarch to thicken up the sauce. I used the sauce on the chicken and on our green beans. I used turkey bacon, which resulted in less fat in the pan for cooking the chicken, but my cast iron pan is seasoned well enough it wasn't an issue. This was an easy, tasty recipe that I'll definitely do again.
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