This recipe is really good – it has a nice balance of sweet and salty. I would have liked the sauce to get a little thicker, but otherwise it was a nice meal. I served it with baked potatoes.
Chicken with Cider and Bacon Sauce
Cooking Light January 2005
Serve with broccoli and white and wild rice.
4 (6-ounce) skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 bacon slices, chopped
¼ cup minced fresh onion
¾ cup unsweetened apple cider
½ 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.
Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
CALORIES 269 (24% from fat); FAT 7.2g (sat 2.3g,mono 2.8g,poly 1g); IRON 1.3mg; CHOLESTEROL 106mg; CALCIUM 22mg; CARBOHYDRATE 6.9g; SODIUM 412mg; PROTEIN 41.1g; FIBER 0.2g
MacGourmet Rating: 4 Stars