Chicken with Cider and Bacon Sauce

In a hurry to get dinner on the table the other night, I pulled out a recipe I'd bookmarked earlier: Chicken with Cider and Bacon Sauce. It was definitely was a hit. Of course it was. It's simple, quick to prepare and has a sauce made with bacon. How much better could it get? The sauce has a salty-sweet flavor that compliments the chicken and was quite tasty with the rice. This one will definitely show up on the menu rotation around here again soon!


Chicken with Cider and Bacon Sauce

Recipe from Cooking Light Magazine, January 2005


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.