BACON SAUCE FOR CHICKEN RECIPES
CHICKEN WITH CIDER AND BACON SAUCE RECIPE | MYRECIPES
Apple cider and bacon give this easy sauce a salty, tangy-sweet flavor that's hard to resist. In fact, you might want to double the amount of sauce so you'll have a little extra to spoon over rice. Pounding the chicken into thinner pieces helps decrease the cooking time.
Provided by Cheryl Alters Jamison and Bill Jamison
Yield 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
Number Of Ingredients 7
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
- Cook bacon in a large nonstick skillet over medium heat until crisp. 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; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.
Nutrition Facts : Calories 269 calories, CarbohydrateContent 6.9 g, CholesterolContent 106 mg, FatContent 7.2 g, FiberContent 0.2 g, ProteinContent 41.1 g, SaturatedFatContent 2.3 g, SodiumContent 412 mg
CHICKEN BREASTS WITH ONION AND BACON SAUCE RECIPE ...
The smoky sauce is luscious enough to enrich even lean chicken breasts. Amazing Chicken Recipes
Provided by Melissa Rubel Jacobson
Total Time 50 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°. In a large ovenproof skillet, cook the bacon over moderate heat until browned, about 8 minutes. Spoon 2 tablespoons of the bacon drippings into another large skillet and reserve. Add the onions, thyme and bay leaf to the bacon and cook over moderate heat, stirring occasionally, until the onions are softened and beginning to brown, about 15 minutes.
- Carefully add the brandy to the skillet with the bacon and onions and cook, scraping up any browned bits from the bottom, until reduced to 1 tablespoon, about 1 minute. Add 1/2 cup of the chicken broth and simmer over moderate heat until the liquid is level with the onions and slightly thickened, about 2 minutes. Season the onion and bacon sauce with salt and pepper.
- Season the chicken breasts with salt and pepper. Heat the reserved bacon drippings until shimmering. Add the chicken breasts skin side down and cook over moderately high heat until the skin is deep golden brown and very crisp, about 8 minutes. Turn the chicken and cook until the bottom is light golden, 3 minutes. Transfer the chicken skin side up to the onion and bacon sauce. Bake in the oven for about 12 minutes, or until the chicken is cooked through.
- Meanwhile, add the remaining 1/4 cup of chicken broth to the skillet used for browning the chicken. Simmer over moderately high heat, scraping up any brown bits stuck to the pan, until reduced by half, about 1 minute.
- Transfer the chicken breasts to plates. Discard the bay leaf and thyme and stir the reduced broth into the onion and bacon sauce. Spoon the sauce around the chicken and serve.
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CHICKEN BREASTS WITH ONION AND BACON SAUCE RECIPE ...
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- Transfer the chicken breasts to plates. Discard the bay leaf and thyme and stir the reduced broth into the onion and bacon sauce. Spoon the sauce around the chicken and serve.
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I often make a few extra and freeze them, leaving only the sauce to make. This is delicious served over wide egg noodles! So wrap up your chicken in a bacon slice and smile, smile, smile!
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Reviews 4.5
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Calories 637.8 calories per serving
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Reviews 4.5
Total Time 1 hours 25 minutes
Category Meat and Poultry, Chicken, Breast
Calories 637.8 calories per serving
- Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.
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Here we have a re-education — or an education, if you're a first-timer — in the virtues of an old-fashioned cream gravy. A few tablespoons of this elixir can uplift plainly cooked meat like a lamb chop or steak, layering on the richness of cream but also the freshness of scallion and black pepper. Use plenty of each.
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Reviews 4
Total Time 25 minutes
Calories 425 per serving
- Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.
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