Bacon-Cheddar Chicken with Apple Butter Sauce
Apple butter is a nice ingredient to have on hand. Not only is it a great spread for your morning toast, it can make a smooth pan sauce in a matter of minutes. We spooned it over pan-seared chicken breasts that were topped with bacon and melted cheddar cheese for a really tasty, effortless entree. Serve with mashed potatoes and a green veggie for a complete meal.
- 4 boneless, skinless chicken breast halves
- 2 strips bacon, cut in half
- 1 tablespoon vegetable oil
- 1/4 cup onion, chopped
- 1/2 cup low-sodium chicken broth
- 1/4 cup apple butter
- 1 teaspoon apple cider vinegar
- 3/4 cup cheddar cheese, coarsely shredded
- Salt and freshly ground black pepper
Pound the chicken breasts to a 3/8-inch thickness, season both sides with salt and pepper and set aside.
Fry the bacon until crisp, transfer to a paper towel-lined plate and pour the excess fat from the pan.
Heat the vegetable oil over medium-high heat and add the chicken breasts. Cook, turning several times with tongs, until seared on both sides, 3 minutes total. Remove from the pan and set aside.
Add the onion and cook until soft and translucent, 2 minutes. Add the chicken broth, apple butter and apple cider vinegar and continue cooking until bubbly and smooth.
Return the chicken to the pan and continue cooking, turning several times to coat with the sauce, until no longer pink in the middle, about 2 minutes. Place a strip of bacon on top of each chicken breast and top with a portion of cheddar cheese. Remove the pan from the heat, cover and let stand until the cheese has melted.
Transfer the chicken to a serving platter and spoon the sauce over top.
Makes 4 servings