Cider Chicken with Apples and Thyme

Recipe courtesy of Love1017

Makes 4 servings

6 WW points per serving

4 (5-ounce) skinless boneless chicken breasts

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

2 teaspoons olive oil

1 cup frozen pearl onions, thawed (I just used chopped)

4 strips turkey bacon, diced

1 Golden Delicious apple (unpeeled), cored and cut into chunks (I used 2 granny smith)

1 tablespoon fresh chopped thyme or 1 teaspoon dried

1 cup apple cider

1/4 cup reduced-sodium chicken broth

Thyme sprigs for garnish

1. Sprinkle the chicken breasts with salt and pepper

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and sauté until golden and tender, about 4 minutes on each side. Transfer the chicken to a plate.

3. Add the onions and bacon to the skillet. Cook, shaking the pan occasionally, until the onions are softened and browned, about 89 minutes. Add the apple and thyme, cook until the apple is tender and golden, about 5 minutes. Stir in the cider and broth. Raise the heat to high and cook until the sauce boils and thickens slightly, about 5 minutes. Return the chicken to the skillet briefly to heat through. Arrange the chicken on a platter, spoon the sauce on top, and garnish with the thyme sprigs.

For variety, you can also use boneless pork loin chops or turkey cutlets instead of chicken.

WW suggests a side of microwaved sweet potato slices, sprinkled with brown sugar and chopped walnuts.