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 Joes Gluten-Free or Swansons brand
not Swansons Organic)", "1 cup apple cider", "2 teaspoons light brown sugar
Instructions
Pound chicken breasts to 1/2 inch thickness, then season with salt and pepper.
Cut onion into small dice.
In a large skillet, heat 1 tablespoon oil over medium high heat.
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.
Wipe out skillet then add bacon and cook until crisp, 6 to 8 minutes; drain on paper toweling and crumble.
Add onion to skillet and cook until softened, 6 to 8 minutes; stir in broth, cider, and brown sugar.
Cook until sauce is slightly reduced and color darkens, about 5 minutes.
Return chicken, turn to coat, add crumbled bacon and serve hot.