- 4 boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bacon slices, chopped
- 1/4 onion, minced
- 3/4 apple cider
- 1/2 fat-free, less-sodium chicken broth
- rice, optional
Flatten each chicken breast to 1/2-inch thickness. Sprinkle with salt and pepper. Cook bacon until crisp; remove from pan. Add chicken breasts to bacon drippings, cook until done. Remove chicken from pan; keep warm. Add onion to pan; cook until tender, stirring constantly. Add cider and broth to pan; bring to boil. Stir frequently until mixture is reduced to 1/2 cup. Stir in bacon and serve sauce over chicken. Serve with rice, if desired.
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