Chicken with Cider and Bacon Sauce

4 skinless, boneless chicken breast halves
1/4 tsp. salt
2 bacon slices, chopped
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider
1/2 cup chicken broth

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound, using a meat mallet or rolling pin. Sprinkle chicken evenly with salt.

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, about 5 minutes. Stir in cooked bacon;
serve sauce over chicken.

4 servings