Chicken with "Cider" and Bacon Sauce

So I put the cider in parenthesis because I didn't use cider like the recipe called for, finding unsweetened cider is difficult.  And if I had found it I would have then had to make sure that the "spices" were something I could actually have, so I decided to just use the Simply Apple Juice instead and it is really just unsweetened apple with nothing added.

I really liked how this turned out, very tasty, if I'm feeling like chicken I'm bound to make it again.  Chicken isn't one of my favorite meats, I know I'm weird.  I paired it with a boiled artichoke which we dipped in lemon juice and butter.  I know it's a pretty strange combination, but that's what sounded good while shopping and they really did go alright together.  I decided to skip making any rice, quinoa or something of the sorts, I'm glad I did because the chicken and artichoke were enough for dinner without adding anything else.

I was thinking I didn't change to much up, that is until I retyped the recipe and now I realized I might have changed more then I thought.  I left the salt and pepper off the chicken, there was enough flavor without it so I didn't really miss it one bit.  I had read the reviews online and everything said that there wasn't enough sauce and it was recommended to double it, I also read something about adding chopped apples for added flavor.  So for the sauce this is what I really added: 13.5 oz bottle of Simple Apple Juice, 1/2 medium onion minced, 3 slices of turkey bacon chopped, 1 cup of low sodium chicken broth and about 3 slices of apple minced.  I added the chopped apples to the sauce at the same time as the bacon.
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Chicken with Cider and Bacon Sauce
from: CookingLight

Ingredients:
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bacon slices, chopped
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider
1/2 cup fat-free, less sodium chicken broth

Preparation:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/2 inch thickness using a meat mallet or rolling pin.  Sprinkle chicken evenly with salt and pepper.

Cook bacon in a large nonstick skillet over medium heat until crisp.  Remove bacon from pan.  Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add onion to pan; cook 2 minutes or until tender, stirring constantly.  Add cider and broth; bring to a boil, scraping pan to loosen browned bits.  Cook until broth mixture is reduced to 1/2 cup (about 5 minutes).  Stir in cooked bacon; serve sauce over chicken.