Chicken with Cider and Bacon Sauce

Instructions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or waxed paper); pound to ½-inch thickness using a meat mallet or rolling pin. Sprinkle the chicken evenly with salt and pepper.
2. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove the bacon from the pan. Add the chicken to the drippings in the pan; cook 6 minutes on each side or until done. Remove the chicken from the pan and tuck it inside some foil to keep warm.
3. Add the onion to the pan; saute 2 minutes (or until tender), stirring constantly. Add the cider and broth; bring to a boil, scraping the pan to loosen any browned bits. Cook until the broth mixture is reduced to ½ cup (about 5 minutes). Stir in the cooked bacon. Add the chicken back to the pan and spoon the sauce over to coat and heat up the chicken again. Serve the sauce over the chicken.