new recipe - two thumbs up!
No photo, because it's all sort of beige-ish...but really, really good!
Chicken with Cider and Bacon Sauce [from
Cooking Light, Jan 05]
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
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.
Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
NUTRITION PER SERVING: CALORIES 269 (24% from fat); FAT 7.2g (sat 2.3g, mono 2.8g, poly 1g); PROTEIN 41.1g; CHOLESTEROL 106mg; CALCIUM 22mg; SODIUM 412mg; FIBER 0.2g; IRON 1.3mg; CARBOHYDRATE 6.9g
Labels: food
