Serve with broccoli and a combination of white and wild rice.
Cooking Light's Way to Cook: The Complete Visual Guide to Everyday Cooking (Oxmoor House); copyright 2009
|4 (6-ounce) skinless, boneless chicken breast halves||1/4 cup minced fresh onion|
|1/4 teaspoon salt||3/4 cup unsweetened apple cider|
|1/4 teaspoon freshly ground black pepper||1/2 cup fat-free, less-sodium chicken broth|
|2 bacon slices, chopped|
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; sauté 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.
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