One last autumn recipe before December hits!
I really like how the sweetness of the cider offsets the smoky saltiness of the bacon. Use any kind of bacon you like, even turkey bacon will do!
Serve it with mashed sweet potatoes and sautéed green beans. Yum!
- 4 chicken breasts = 4 escalopes de poulet
- Salt & pepper = sel et poivre
- 2 slices of bacon = 2 tranches de bacon
- Half small onion, minced = un demi petit oignon, émincé
- ½ to ¾ cup apple cider = environ 150 ml jus de pomme
- ¼ cup +1 tablespoon chicken broth = 60 ml + 1 cuillère à soupe de bouillon de poulet
- 1 tablespoon cornstarch = 1 cuillère à soupe de maïzena
Place chicken breast between 2 sheets of plastic wrap and pound to ½-inch thickness using a rolling pin. Sprinkle evenly with salt and pepper.
Cook bacon slices in a large skillet over medium heat until crisp. Remove bacon from pan and crumble in a small bowl. Add chicken to the same skillet and cook about 4 minutes on each side. Remove chicken, set aside and keep warm.
Add minced onion to pan, cook a few minutes, stirring constantly. Add cider and ¼ cup broth, bring to a simmer and cook for a couple of minutes, scraping pan to loosen browned bits. Stir in bacon and return chicken to the pan. Let it all simmer for another 5 minutes. Remove chicken and plate to serve.
Mix cornstarch with one tablespoon of broth and add to the skillet. Let the sauce thicken for a couple of minutes. Pour cider-bacon sauce over the chicken and serve right away. Enjoy!