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:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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