| | Directions |
- Place chicken breasts between two pieces of waxed paper or inside a plastic bag and pound with a mallet until they are about 1/2 inch thick.
- Sprinkle chicken with salt, pepper and rosemary.
- Cook bacon in a large saute pan until crisp. Remove from the pan and crumble.
- Add chicken to the pan drippings and cook on each side for approximately 5-6 minutes or until cooked through. Remove chicken from the pan and keep warm in the oven on a very low setting.
- Add onion to the pan and saute for approximately 2 minutes. Add cider and broth and bring to a boil, stirring occasionally. Boil for approximately 2 minutes. Add in flour and keep stirring so that no lumps form. Add bacon and parsley into the sauce.
- Serve chicken breast over a bed of rice or orzo and spoon sauce over the chicken.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Container: Large saute pan
Servings: 4
|  | | Ingredients | | - | | 4 boneless, skinless, chicken breasts |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 4 slices bacon |
| - | | 1 teaspoon rosemary - chopped |
| - | | 1/4 cup onion - diced fine |
| - | | 1 1/2 cups apple cider - unsweetened |
| - | | 1 cup chicken broth |
| - | | 1 tablespoon parsley - chopped |
| - | | 1 tablespoon flour |
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