Chicken with Cider & Bacon Sauce

• 2 lb boneless, skinless chicken
• 1/4 tsp slt
• 1/4 tsp freshly cracked pepper
• 2 slice chopped thick bacon
• 1/4 cup minced sweet onion
• 1/2 cup apple cider
• 1/4 cup apple ale
• 1/2 cup fat free, less sodium chicken broth
• 3 1/2 tbsp butter
• 2 1/2 tbsp granulated sugar
• 3/4 tsp Saigon cinnamon
• 1/4 tsp salt
• 4 tbsp heavy cream
• 1 splash of spiced rum (I prefer Bacardi Oakheart)
• 1 apple, largely diced (I used a honeycrisp)
• 1 slice chopped thick-cut bacon

1. FOR THE CHICKEN:
2. Place chicken on a firm surface and flatted with a mallet o Rollin pin to 1/2 inch thickness.
3. Sprinkle chicken with salt an pepper on both sides.
4. Cook bacon in a large pan over medium heat until crisp.
5. Remove bacon and placed on paper towels to extract some grease.
6. Add chicken to the drippings in the pan; cook for 6 minutes per side, or until done.
7. Remove chicken and cover with foil to keep warm.
8. Add onion to the pan; saute for 2 minutes or until tender, stirring constantly.
9. Add cider, ale, and broth; bring to a boil, scraping pan to loosen brown bits.
10. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes).
11. Stir in cooked bacon.
12. Turn off heat and serve over chicken.
13. FOR THE SPICED APPLES:
14. In a small sauce pan, melt butter over medium-low heat.
15. Add sugar, cinnamon, salt, heavy cream, and rum; mix to incorporate.
16. Add apple slice and cook until tender.
17. Place beside the chicken and top with bacon pieces.

chicken, pepper, bacon, sweet onion, apple cider, apple ale, chicken broth, butter, sugar, cinnamon, salt, heavy cream, rum, apple, bacon

Taken from cookpad.com/us/recipes/360324-chicken-with-cider-bacon-sauce (may not work)