I promise you this chicken will leave smiles at the dinner table. The sweetness of the apples and cider combined with the savoriness of the rosemary produces one of the tastiest chicken pan sauces you've ever had. And then top it off with a garnish of bacon … oh yeah!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If apple cider is not available, substitute apple juice.

Nutrition Facts

269 calories; protein 28.4g 57% DV; carbohydrates 17.8g 6% DV; fat 8.8g 14% DV; cholesterol 83mg 28% DV; sodium 676.1mg 27% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2019
I skipped the bacon because we are on a low sodium diet. It was awesome!!! Read More

Most helpful critical review

Rating: 1 stars
10/21/2019
Horrible recipe! It tasted so off that I am posting this review as soon as I cleaned up from making it! We went for dinner out after I made this for my family. It as watery, acidic, and was completely inedible. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
10/21/2019
Horrible recipe! It tasted so off that I am posting this review as soon as I cleaned up from making it! We went for dinner out after I made this for my family. It as watery, acidic, and was completely inedible. Read More
Rating: 5 stars
11/14/2019
I skipped the bacon because we are on a low sodium diet. It was awesome!!! Read More
Rating: 4 stars
10/07/2020
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. Read More
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