Prep 0 mins
Cook 20 mins
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.
- 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
- 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.
- 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.
This was very good, but it didn't quite live up to my expectations. I was really hoping for more of an apple flavor, but -- and I can't believe I'm saying that this is a negative -- the bacon really overpowered the flavor of the cider. Hey, it's bacon, though, so it was still quite tasty.