Cider Bacon Chicken over pasta
- Number of Servings: 4
Ingredients
4 small (about 6 ounces each) Chicken Breasts, trimmed Kosher Salt Ground Black Pepper 4 pieces Thick Applewood Slab Bacon, diced 1 medium Yellow Onion, diced (about a half cup) 1 teaspoon chopped Fresh Thyme Leaves 1 teaspoon chopped fresh Sage Leaves 2 tablespoons All Purpose Flour 1 1/2 cups Unsweetened Apple Cider 1 cup Low Sodium Chicken Broth (like Progresso} whole wheat pasta
One at a time, lay chicken breasts between two sheets of sturdy plastic wrap. Use the flat side of a meat tenderizer to pound the chicken to uniform thickness. About 1/4 of an inch. Season both sides with salt and black pepper.
Add the bacon to a deep 10 or 12 inch skillet. Turn the temperature to medium and cook the bacon until crispy. With a slotted spoon, remove the bacon to a plate leaving the bacon drippings in the pan.
Working in batches; cook the flattened chicken breasts 6-8 minutes per side or until fully cooked. Remove to a plate and cover with foil to keep warm.
To the skillet add the diced onion and cook for 4-6 minutes until softened and slightly golden. Add the fresh herbs and cook for 1-2 minutes.
Sprinkle the two tablespoons of flour over top. Stir and cook the flour for 1-2 minutes.
Whisk while pouring in the apple cider and the chicken broth. Bring the liquids to a bubble and let it reduce for 5-8 minutes. Check and season with more salt and pepper to taste.
Add the crispy bacon back in to the pan sauce and stir. Return the cooked chicken breasts and any juices that accumulated back into the sauce to reheat.
Serve the chicken breast on top of pasta or rice with a spoonful of the sauce over top, be sure to grab some of the bacon and onions.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HOFFY2.
Add the bacon to a deep 10 or 12 inch skillet. Turn the temperature to medium and cook the bacon until crispy. With a slotted spoon, remove the bacon to a plate leaving the bacon drippings in the pan.
Working in batches; cook the flattened chicken breasts 6-8 minutes per side or until fully cooked. Remove to a plate and cover with foil to keep warm.
To the skillet add the diced onion and cook for 4-6 minutes until softened and slightly golden. Add the fresh herbs and cook for 1-2 minutes.
Sprinkle the two tablespoons of flour over top. Stir and cook the flour for 1-2 minutes.
Whisk while pouring in the apple cider and the chicken broth. Bring the liquids to a bubble and let it reduce for 5-8 minutes. Check and season with more salt and pepper to taste.
Add the crispy bacon back in to the pan sauce and stir. Return the cooked chicken breasts and any juices that accumulated back into the sauce to reheat.
Serve the chicken breast on top of pasta or rice with a spoonful of the sauce over top, be sure to grab some of the bacon and onions.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HOFFY2.
Nutritional Info Amount Per Serving
- Calories: 278.4
- Total Fat: 6.7 g
- Cholesterol: 77.7 mg
- Sodium: 359.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 1.1 g
- Protein: 29.7 g
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