Chicken with Cider and Bacon Sauce

So this was ok. Really didn't have a lot of flavor. Which was weird because the sauce on the rice we had with it had flavor. I'm just eh about it.

Chicken with Cider and Bacon Sauce

Serve with broccoli and white and wild rice.

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)

CALORIES 269 (24% from fat); FAT 7.2g (sat 2.3g,mono 2.8g,poly 1g); IRON 1.3mg; CHOLESTEROL 106mg; CALCIUM 22mg; CARBOHYDRATE 6.9g; SODIUM 412mg; PROTEIN 41.1g; FIBER 0.2g

Cooking Light, JANUARY 2005