Chicken with Apple and Bacon Sauce

Last night was my own take on this Cooking Light recipe for Chicken with Cider and Bacon Sauce. The original looked delish, for sure, I just need a few tweaks to make it work for us.
Here is what I did:

- I cut one very large b/s chicken breast into finger-sized chunks, and browned the chunks in a skillet with a little Canola cooking spray before removing them from the pan.
- In the same pan, I crisped up two pieces of diced extra lean turkey bacon with another spritz of Canola spray.
-Then into the pan went 1/2 can low sodium chicken stock, 1/2 teaspoon onion powder, and 6oz of Apple Juice, I cranked the heat to high and scraped the bottom of the pan, using the liquid to deglaze all that goodness from cooking the chicken and turkey bacon.
-When the liquid had reduced by half, I added the chicken chunks back to the pan , dropped the heat and let the whole thin simmer uncovered about 10 minutes, turning the chicken occasionally until the chicken was done and the liquid reduced to a nice sauce consistency.

While that was all shaping up on the stove, I roasted a medium potato and two carrots in the oven at 400 degrees with a drizzle of Olive Oil until tender when pierced with a fork.

When everything was ready, the veggies went down first, followed by the chicken and a couple tablespoons of the pan sauce.
Big Thumbs Up from The Hub on this one! By chopping up one smaller potato into lots of pieces, mixing it with another veggie, and dividing it between us, I kept the portions under control.
But what I noticed right away was that no additional salt was needed, even by salt-a-holic me, for the meal. The sauce was the perfect mix of sweet from the apple juice and salty and hearty from the turkey bacon. Great sauce to keep in mind, for sure. It would be really good on pork tenderloin too!