The chilly weekend got both Ben and I in the mood for fall. Our menu for the week has already included Taco Soup, which was perfect for a lazy Sunday. I knew we would have chicken tonight, but I was in the mood for something quick, easy with a fall flavor…I stumbled upon Chicken with Cider and Bacon Sauce and it was perfect with 5 ingredients!
By cooking the chicken in the bacon renderings, it gave it wonderful flavor. The bacon and cider complemented one another too. Our sides included wild rice and maple roasted brussel sprouts. This will definitely become one of our favorite week night meals.
Chicken with Cider and Bacon Sauce (Cooking Light)
- 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 broth
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.