Tuesday, February 16, 2010

Cooking Light: Episode 4

As we slowly fade back to real life, the realiziation that we need food...in our cupboards...so we don't starve came into focus. And since we are both trying to pack lunches and dinners for the nights we have class...a dinner that delivered leftovers was a must.

And if we must have leftovers...I am REALLY happy it is this: Chicken with Bacon and Cider Sauce.


You basically fry up 3 slices of bacon, take the bacon out and saute the chicken in the oil from the 3 slices of bacon. Once you cook the chicken you put the bacon back in the pan, add some chicken broth and apple cider vinegar, and reduce it down to an amazingly delicious sauce.

It was super easy--done in a flash (like 20 minutes) and has been feeding us (ok...Nate) for the entire week.

Any recipe that can make frozen chicken super juicy gets an A+ in my book.Message me if you are looking for the recipe and I'll send it to you!

8 comments:

Anonymous said...

As a salute to the winter olympics did you use back bacon like in Canada eh? Bacon makes everything better. Upon reflection, I am suprised there is not bacon flavored beer. Yes I would like the recipe.
Uncle Todd

Anonymous said...

Get the recipe to mom....looks yummy....
dad

Debra Fiterman said...

WANT RECIPE!!! xo

Anonymous said...

This time of year I am always looking for something different to cook....sick of making winter foods and too early for summer fare. Love, Mom
Let the grilling season begin!

Steph said...

PLEASE send me this recipe. My mouth is WATERING ;)

オテモヤン said...
This comment has been removed by a blog administrator.
Greta Hanson said...

RECIPE!!!

4 (6 oz) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 bacon slices, chopped
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider
1/2 cup fat-free, less sodium chicken broth

Place each chicken breast half between 2 sheets of heavy-dut plastic wrap; poud to 1/2 inch thickness using meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper

Cook bacon in large non-stick skillet over medium heat until crips. REmove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan keep warm.

Add onion to pan; saute 2 minutes or until tender. Add cider and broth; bring to boil, scraping pan to loosen browned bits. Cook until borth mixture is reduced to 1/2 cup (about 5 minutes) and serve over chicken.

We paired with broccoli and wild rice. DELICIOUS!

Carla | UPrinting said...

Foods, foods, foods. Can you imagine life without this? lol! Hopped in your blog and noticed this page, the food looks yummy. Also thanks for sharing the recipe. I'll have to try this at home.