4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, chopped
1/4 cup onion, minced
3/4 cup apple cider
1/2 cup low sodium chicken broth
1 Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
2 Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
3 Add onion to pan; cook 2 min or till tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook till reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.