At the dinner table, this fowl will undoubtedly bring smiles. One of the best pan sauces for chicken you’ve ever had is made from the savory flavor of the rosemary and the sweetness of the apples and cider. And finally, to finish it off, add some bacon as a garnish, yeah!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 3 slices bacon, chopped
- 1 tablespoon butter
- 1 firm apple, cored and cut into 1/2-inch slices
- ½ onion, vertically sliced
- 2 cloves garlic, thinly sliced
- ½ cup sodium-free chicken broth
- ½ cup apple cider
- 2 tablespoons minced fresh rosemary
- 2 tablespoons lemon juice
Instructions
- Pound chicken breasts with a tenderizer to an even thickness and sprinkle with salt and pepper on both sides. Place flour in a large plastic resealable bag. Add chicken breasts one at a time and shake to coat with flour. Remove from the bag, shake off excess flour, and set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon of bacon fat in the skillet.
- Add butter to the reserved bacon fat and cook over medium heat until melted. Add chicken and cook until no longer pink in the center and a meat thermometer reaches 165 degrees, about 3 to 4 minutes on each side, depending on the thickness of the breasts. Remove from skillet and keep warm.
- Add apple, onion, and garlic to the skillet. Cook, stirring occasionally, for 3 to 4 minutes. Mix in chicken broth, apple cider, rosemary, and lemon juice. Cover and simmer until apple and onion are tender, about 4 minutes. Remove apple and onion to a plate and keep warm. Leave pan juices in the skillet.
- Bring pan juices to a boil and cook until slightly reduced and flavor has intensified, about 3 minutes. Return chicken, apple, and onion to the skillet, and reheat briefly until warm. Serve garnished with the pan sauce and crisp bacon.
- If apple cider is not available, substitute apple juice.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 676 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
My family really liked this, and we have a variety of taste preferences in our family. Lots of different flavors. I didn’t have bacon so used turkey bacon (not a recommendation, just saying that the meal was fine without cooking the chicken in the reserved bacon grease). I’ll make this again.
I did not use the bacon and butter either, I used olive oil instead to fry the chicken. My family and I really enjoyed it. I thought the flavor was great. I didn’t remove the onions and apples as one of the last steps stated but just added the chicken back in and turned in the sauce for a few minutes.
I skipped the bacon because we are on a low sodium diet. It was awesome!!!