Chicken with Cider and Bacon Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp ground black pepper
2 bacon slices, chopped
1/4 c minced fresh onion
3/4 c unsweetened apple cider
1/2 c fat-free, less-sodium chicken broth

Makes 4 servinces (serving size: 1 chicken breat half and about 2 tbsp sauce)

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. Add onion to pan; saute 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 over chicken.

From "Cooking Light: way to cook"

Number of Servings: 4

Recipe submitted by SparkPeople user DANINORRIS1.