Chicken with Cider and Bacon Sauce
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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 or mashed potatoes. Pounding the chicken into thinner pieces helps decrease the cooking time. I have made this recipe using boneless pork chops also.
Ingredients
* 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 brothPreparation
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.
