4 skinless, boneless chicken breast halves
¼ tsp salt
¼ tsp black pepper
2 bacon slices, chopped (center cut is leaner)
¼ tsp fresh onion
¾ c unsweetened apple cider
½ c chicken broth
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-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 loose browned bits. Cook until broth mixture is reduced to ½ cup (about 5 minutes). Stir in bacon; serve sauce over chicken.
Yield: 4 servings.
- Calories: 269
- Fat: 7.2g
- Fiber: 0.2g