4 (6ounce) skinless, boneless chicken breast halves
1/4 tsp salt
2 bacon slices, chopped
1/4 cup onion, minced
3/4 cup unsweetened apple cider
1/2 cup fat-free, less-sodium chicken broth
Instructions
Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/2 inch thickness using a rolling pin or meat mallet. 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 bacon pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add onion to bacon pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to 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.
