Chicken with Apples and Bacon

This has become a family favorite in my house. It only takes about 20 minutes till you have a delicious meal on the table! If you cook for just yourself and plan to save the rest for leftovers, just take about 2-3 minutes off the cooking time for the chicken. When you reheat it, it will cook the rest of the way through and you can avoid that nasty dryness that often comes with leftover meat.

4-6 slices of bacon, sliced into ½ inch pieces
About 1 lb. Chicken (I used boneless skinless chicken , cut into pieces the size of a hockey puck)
About ½ cup almond flour (AKA almond meal, which is just ground up almonds. You can find it at Trader Joe’s on the bottom shelf by the almonds)
1 c. chicken broth
1 teaspoon fresh thyme leaves (or ½ teas. dried) Fresh tastes much better!
1 bay leaf
1 teaspoon balsamic vinegar
2-3 McIntosh apples, cored and sliced into ½ inch moons
Salt & Pepper to taste

To save time after work, I like to do as much prep I can the night before or in the morning. For this recipe, I cut up the chicken and bacon in advance. I also get all the other ingredients on the counter so they are ready to go and I can be like Rachel Ray or Emeril and just focus on the cooking at prime time.

About 20 minutes before you’re ready to eat, warm up a large skillet on medium heat and fry up your bacon pieces until crisp.

Meanwhile, spread the almond flour on a plate. Season the chicken on both sides with salt & pepper, and then press each piece into the flour so it’s lightly covered on all sides, shaking off the excess. When the bacon is ready, spoon it out of the pan and put on a plate lined with paper towel, leaving the leftover bacon grease in the pan.

Keeping the pan on medium heat, put your almond flour-covered chicken into the pan and cook for about 10 minutes, flipping once half way through. Do not cover your pan. While the chicken is cooking, cut up your apples so they’re ready to go.

When the chicken is cooked through, remove it from the pan and place on a plate. I like to put it in a 200 degree oven to keep it warm, or you can cover it slightly with foil. The pan should now be a little crusty (that’s full of flavor!). Pour the chicken broth into the pan, turn the heat up to high and scrape the bottom of the pan with a wooden spoon to loosen up all the brown bits at the bottom while the broth comes to a boil. Add the thyme, bay leaf and balsamic and stir to combine. Then add the apple slices and simmer on low heat, tossing until they’re soft, about 5 minutes. Return the chicken to the pan, along with any juices and stir to combine. Serve immediately and sprinkle bacon pieces on top. I like to serve it with a large portion of steamed broccoli on the side.

Enjoy!