Chicken with Cider, Bacon and Apples

Place each chicken breast between two sheets of heavy-duty plastic wrap. Using a meat tenderizer or rolling pin, pound each chicken breast to 1/2 inch thickness. Sprinkle each with salt and pepper and set aside.

Cook the bacon in a large skillet over medium heat until crisp. Remove from the pan. Add the chicken breasts to the drippings in the pan; cook 6 minutes on each side or until done. Remove from the pan and keep warm (I wrapped mine in foil and kept them in the oven at 170° F).

Add the onion to the pan; cook 2 minutes or until tender, stirring constantly. Add the vinegar and the broth and bring to a boil, scraping the pan to loosen the browned bits. Cook until the mix is reduced to about 1/2 cup (about 5 minutes). Stir in the crumbled, cooked bacon and the chopped apple. Let heat through. Serve over the chicken.