Chicken with cider bacon sauce~ 2/8/2011



Serve with broccoli and white and wild rice.

Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

269 (24% from fat)

Fat:

7.2g (sat 2.3g,mono 2.8g,poly 1g)

Protein:

41.1g

Carbohydrate:

6.9g

Fiber:

0.2g

Cholesterol:

106mg

Iron:

1.3mg

Sodium:

412mg

Calcium:

22mg

Cheryl Alters Jamison and Bill Jamison, Cooking Light, JANUARY 2005