Chicken Breast in Bacon and Cider Pan Sauce

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.

• Ready In: 20 mins
• Serves: 4

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.