Fall is my favorite season. Apple picking, cider, cozy sweaters, comfort food. But this is New England, and today summer decided to make a comeback. I had this meal on the menu and it turned out to be the perfect choice- it tasted like fall, but was quick and easy and didn't heat the house up.
I buy thinly sliced chicken breasts and that saved me the trouble of pounding and plastic wrap. I only had a 1/2 cup of chicken broth, so I upped the amount of cider to make up the difference. I used minced dried onion and dried herbs, it's what I always have on hand. For a side, I made couscous, replacing the recommended amount of water with cider, and finishing it with some thyme.
This was a big winner here, even my picky kid ate it and asked for seconds. Thank you Simply Scratch for this new family favorite!
* Exported from MasterCook *
Cider Bacon Chicken Dinner
5 thin sliced chicken breasts
Ground Black Pepper
5 pieces Bacon -- diced
3T minced dried onion
3/4 teaspoon dried thyme
1/2 teaspoon rubbed sage leaves
2 tablespoons flour
2 cups local apple cider
1/2 cup chicken broth (low sodium)
Cook diced bacon in 14" deep sided skillet on medium heat until crispy. Remove from pan with slotted spoon and set aside.
Season both sides of chicken with salt and pepper. Cook in bacon drippings until both sides are golden brown and no longer pink inside (3 to 5 mins per side). Add to plate with bacon and cover to keep warm.
Add cider, minced onion, thyme and sage, deglazing the bottom of the pan with a whisk. To the broth, add flour, whisk to combine and add to the skillet. Cook for about 6 to 8 mins, until the liquids bubble and the mixture thickens. Taste and add more salt and pepper as desired.
Return chicken to the skillet, tossing to coat with sauce. Plate chicken, spoon sauce over top and the sprinkle with reserved bacon. Garnish with some additional thyme if desired.