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)

Nutritional notes:
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

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