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BarbA

Chicken with Cider and Bacon Sauce - 5 Points

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* Exported from MasterCook *

Chicken with Cider and Bacon Sauce - 5 Points

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 ounces skinless boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 whole bacon slices -- chopped

1/4 cup minced fresh onion

1 1/2 cups apple cider

1 cup fat-free chicken broth

1 tablespoon cornstarch

 

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.

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.

Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cornstarch and whisk. 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 sauce over chicken.

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Per Serving (excluding unknown items): 265 Calories; 4g Fat (13.0% calories from fat); 43g Protein; 14g Carbohydrate; trace Dietary Fiber; 101mg Cholesterol; 422mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat.

 

Serve with broccoli and white and wild rice. Or serve over Orzo

 

Original recipe did NOT have enough sauce .. so sauce NI and ingredients are doubled here - enough to spoon some over accompanying rice or Orzo


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Barb A

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This sounds so great...I can't wait to try it...it sounds like one of those "comfort" food dishes...

* Exported from MasterCook *

Chicken with Cider and Bacon Sauce - 5 Points

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 ounces skinless boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 whole bacon slices -- chopped

1/4 cup minced fresh onion

1 1/2 cups apple cider

1 cup fat-free chicken broth

1 tablespoon cornstarch

 

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.

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.

Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cornstarch and whisk. 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 sauce over chicken.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 265 Calories; 4g Fat (13.0% calories from fat); 43g Protein; 14g Carbohydrate; trace Dietary Fiber; 101mg Cholesterol; 422mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat.

 

Serve with broccoli and white and wild rice. Or serve over Orzo

 

Original recipe did NOT have enough sauce .. so sauce NI and ingredients are doubled here - enough to spoon some over accompanying rice or Orzo

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