Chicken Breast In Bacon And Cider Pan Sauce Recipes

EASY CHICKEN BREAST WRAPPED IN BACON

Steps:

• Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
• Preheat the oven to 375 degrees F (190 degrees C).
• Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
• Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.

CHICKEN WITH CIDER AND BACON SAUCE

Steps:

• Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
• 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.
• Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.

CHICKEN WITH APPLE CIDER SAUCE

Steps:

• Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
• Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
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CHICKEN BREAST IN BACON AND CIDER PAN SAUCE

Steps:

• 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.
• Reduce heat to low and add garlic to pan; cook until golden brown. Add cider and broth; raise heat to medium high 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.