Chicken with Cider and Bacon Sauce+

6 points

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

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