Chicken with Cider and Bacon Sauce

Apple cider and bacon give this easy sauce a salty, tangy-sweet flavor that's hard to resist. In fact, you might want to double the amount of sauce so you'll have a little extra to spoon over rice or mashed potatoes. Pounding the chicken into thinner pieces helps decrease the cooking time. I have made this recipe using boneless pork chops also.

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.