Tonight's Dinner: Chicken with Cider and Bacon

Searing chicken in a skillet over a medium flame on the stove keeps chicken nice and moist. It usually won't get over cooked and even if you simply sprinkle salt and pepper over it, it always has a delicious flavor. But if you add some spices, or cook the chicken in olive oil or drippings, you get a whole new flavor experience without adding a heavy gravy. This dish from Cooking Light does just that.

By cooking the breasts in bacon grease, the chicken takes on a delectable flavor you wouldn't expect. Then adding the shallots, chicken stock and apple cider to the same skillet, allow you to combine sweet and savory to create a mouthwatering experience straight from the farm.

Chicken with Cider and Bacon

Ingredients

• 4 boneless, skinless chicken breasts
• 3 bacon slices, cooked and chopped
• 1/2 cup shallots, minced
• 3/4 cup spiced apple cider
• 1/2 cup chicken stock

Directions

1. Place each chicken breast between 2 sheets of plastic and pound to 1/2-inch thickness using a meat mallet. Sprinkle each breast with salt and pepper to taste.
2. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan and put aside. Add chicken breasts to bacon drippings and cook 5-6 minutes per side or until done. Remove chicken from pan and keep warm.
3. Add shallots to pan and cook until tender, about 2 minutes. Add cider and broth and bring to a boil, scraping up the browned bits. Cook until broth mixture is reduced to 1/2 cup, about 5 minutes. Stir in cooked bacon and serve over chicken.

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