Monday, January 18, 2010

Chicken with Cider and Bacon Sauce

Got this recipe from at the suggestion of a friend. The chicken turned out so moist and yummy, even the next day as leftovers!

Chicken with Cider and Bacon Sauce

Four skinless, boneless chicken breasts
salt & pepper
2-4 slices bacon, finely chopped
1/4 cup minced sweet onion
3/4 cup unsweetened apple cider
1/2 cup chicken broth

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or waxed paper); pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

2. Cook bacon (use real bacon, not turkey bacon... trust me!) in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan and tuck it inside some foil to 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 any browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

Serves 4

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