Chicken in Cider Sauce With Bacon |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from Artisanal Gluten-Free Cooking, by Kelli Bronski and Peter Bronski (The Experiment, 2009). To ensure the dish is gluten free, use the brands in parentheses. Ingredients:
4 boneless skinless chicken breast halves (1 1/4 pounds total) |
salt & freshly ground black pepper |
1 medium onion |
2 tablespoons olive oil |
4 slices bacon (such as hormel thick-cut or oscar meyer thick cut, center cut and lower-sodium brands, gluten free) |
1 cup chicken broth (such as trader joe's gluten-free or swanson's brand, not swanson's organic) |
1 cup apple cider |
2 teaspoons light brown sugar |
Directions:
1. Pound chicken breasts to 1/2 inch thickness, then season with salt and pepper.
2. Cut onion into small dice.
3. In a large skillet, heat 1 tablespoon oil over medium high heat.
4. Brown chicken, in batches, about 6 to 8 minutes, then turn and cook through, an additional 2 or 3 minutes, adding additional oil if needed; transfer to a plate.
5. Wipe out skillet then add bacon and cook until crisp, 6 to 8 minutes; drain on paper toweling and crumble.
6. Add onion to skillet and cook until softened, 6 to 8 minutes; stir in broth, cider, and brown sugar.
7. Cook until sauce is slightly reduced and color darkens, about 5 minutes.
8. Return chicken, turn to coat, add crumbled bacon and serve hot.
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