Chicken with Cider and Bacon Sauce

Cooking Light, 2005

Makes 4 servings

    4 6-oz. skin&bone less chicken breasts halves                  
    1/4 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    2 slices bacon chop                                            
    1/4 cup mince onions                                           
    3/4 cup unsweet apple cider                                    
    1/2 cup 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.

CALORIES 269 (24% from fat); FAT 7.2g (sat 2.3g. mono 2.8g, poly 1g); PROTEIN 41.1g; CARB 6.9g; FIBER 0.2g; CHOL 106mg; IRON 1.3mg; SODIUM 412mg; CALC 22mg