Ingredients

The following ingredients have 2 Servings
  • 2 medium boneless, skinless chicken breasts, (about 4 oz. each)
  • 1/2 tsp ground allspice
  • 1/4 tsp turmeric
  • pinch pepper
  • 4 slices thick-cut bacon
  • 2 medium apples, (cored and cut into eighths)
  • 1 medium red onion, (sliced)
  • .25 cup lemon juice, (freshly squeezed)
  • .25 cup chicken broth
  • 2 tsp honey
  • 1 tbsp fresh rosemary, (chopped)

Instruction

  • Season one side of the chicken breasts with half of the allspice, turmeric and a few grinds of pepper. Set aside.
  • Slice bacon into 1-inch lengths and fry in a large skillet until almost crisp. Remove with tongs to paper towels. Drain all but 2 tablespoons oil from the pan.
  • Add chicken, seasoned side down and sprinkle with the remaining spices. Brown on both sides, 3- 4 minutes per side, then remove to a plate.
  • Add onions and cook until softened and just beginning to brown, about 5 minutes. Add apples, turning so they brown on both sides.
  • Add lemon juice, chicken broth and honey and stir, scraping up any brown bits. Bring to a boil, then reduce to a simmer.
  • Arrange chicken breasts on top, cover and cook for about 6-7 minutes or until chicken is cooked through and no longer pink inside. If the sauce seems too runny, remove the lid and let it reduce.
  • Serve with lightly sautéed green vegetables, like kale, collards or broccoli.