Rosemary Chicken with Apple Flavor

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

Step 1

Pound the chicken breasts gently until they’re all about the same thickness. Sprinkle both sides with some salt and pepper. Toss the chicken one at a time into a plastic bag with flour, shake it around to coat, then take them out and shake off any extra flour.

Step 2

Cook the bacon in a large skillet over medium-high heat until it’s nice and crispy, turning it now and then—this should take around 10 minutes. Drain the bacon on paper towels, but leave about a tablespoon of the bacon fat in the pan.

Step 3

Add a bit of butter to the bacon fat and melt it over medium heat. Then, add the chicken to the skillet and cook for about 3 to 4 minutes on each side, or until it’s cooked through and reaches 165°F in the center. Once done, take the chicken out and keep it warm.

Step 4

In the same skillet, toss in the chopped apple, onion, and garlic. Cook everything together for a few minutes, stirring occasionally, until the apple and onion start to soften. Pour in the chicken broth, apple cider, rosemary, and a splash of lemon juice. Cover the pan and let it simmer gently for about 4 minutes until the fruit and onion are tender. Scoop them out onto a plate and keep warm, but leave the flavorful juices in the pan.

Step 5

Turn up the heat and let the pan juices boil for a few minutes so they reduce a bit and get even tastier. Then, put the chicken back into the skillet along with the apple and onion mixture, warming everything through.

Step 6

Serve the chicken topped with the pan sauce and crispy bacon pieces. Enjoy!