Chicken with Cider and Bacon Sauce

Thanks to my sister-in-law's blog , I have another yummy recipe to share. I am not a big bacon lover, but this recipe only uses two slices...it definitely makes the dinner and adds some flavor. The combination of bacon and apple juice is odd...but very delicious. The flavors complement themselves. Give this one a try! :) Thank you Lisa and Cooking Light!

Chicken with Cider and Bacon Sauce


4 (6-ounce) skinless, boneless chicken breast halves (we just used tenderloins)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 bacon slices, chopped
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider (I just used apple juice)
1/2 cup fat-free, less-sodium chicken broth

1. 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. (I avoided this step by using tenderloins)Sprinkle chicken evenly with salt and pepper.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings from pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Add onion to pan; saute 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.

Yield: 4 servings

Serve with broccoli and a combination of white and wild rice, or brown rice.