Bacon Cider Chicken

                                                                                                                                         

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 slices bacon, finely chopped

1/4 cup minced sweet 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 (or waxed paper); 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 the pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan and tuck it inside some foil to keep warm.

Add onion to pan; sauté 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen any browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.