Chicken Breast in Bacon and Cider Pan Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I like to flatten a package of chicken breast when I buy them and store them in the freezer as single servings. The variations of chicken breasts with pan sauces are endless. This is a fast and simple dinner, with rice and broccoli. Ingredients:
4 (6 ounce) boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 slices bacon, chopped |
4 garlic cloves, minced |
3/4 cup unsweetened apple cider |
1/2 cup chicken broth |
Directions:
1. 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.
2. 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.
3. Reduce heat to low and add garlic to pan; cook until golden brown. Add cider and broth; raise heat to medium high 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.
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