1Roll or pound each chicken breast between 2 sheets of plastic wrap to 1/2 inch thickness. Sprinkle each with salt and pepper evenly.
2Cook bacon in a large skillet over medium heat until crisp. Remove bacon; add chicken to the bacon drippings and cook 6 minutes on each side or until done. Remove chicken from pan and keep it warm under foil.
3Add onion to the pan; cook until tender. stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen the brown bits. Cook broth mixture until reduced to about 1/2 cup( about 5 minutes). Stir in the bacon; serve over chicken with rice or noodles.