Chicken with Cider, Bacon and Apples

1. 1

   Place each chicken breast between two sheets of heavy-duty plastic wrap.

2. 2

   Using a meat tenderizer or rolling pin, pound each chicken breast to 1/2 inch thickness.

3. 3

   Sprinkle each with salt and pepper and set aside.

4. 4

   Cook the bacon in a large skillet over medium heat until crisp.

5. 5

   Remove from the pan.

6. 6

   Add the chicken breasts to the drippings in the pan; cook 6 minutes on each side or until done.

7. 7

   Remove from the pan and keep warm (I wrapped mine in foil and kept them in the oven at 170 degrees F).

8. 8

   Add the onion to the pan; cook 2 minutes or until tender, stirring constantly.

9. 9

   Add the vinegar and the broth and bring to a boil, scraping the pan to loosen the browned bits.

10. 10

    Cook until the mix is reduced to about 1/2 cup (about 5 minutes).

11. 11

    Stir in the crumbled, cooked bacon and the chopped apple.

12. 12

    Let heat through.

13. 13

    Serve over the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.