Chicken Breasts with Bacon, Rosemary, and Lemon
Perfect choice for a quick weeknight meal. Adapted from America's Test Kitchen.
- 5 slices bacon, chopped
- 1/4 cup unbleached flour
- 4 boneless, skinless chicken breasts
- (6 to 8 oz each)
- Salt and Pepper
- 1 tablespoon butter
- 4 garlic cloves, sliced thin
- 1 tablespoon chopped fresh rosemary
- 1/8 teaspoon red pepper flakes
- 1 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
1. Fry bacon in a large skillet over medium high heat until crispy, about 5 minutes. Transfer the bacon with a slotted spoon to a paper towel lined plate. Spoon off all but 2 tablespoons of bacon fat.
2. Meanwhile, place the flour in a shallow dish. Season chicken breasts with salt and pepper. Dredge the chicken in the flour, shaking off excess. Melt the butter with the reserved bacon fat in the skillet over high heat. When the foaming subsides, reduce the heat to medium-high and cook the chicken till browned on both sides and the thickest part of the chicken registers 160. 3 to 5 minutes per side. Transfer the chicken to a plate(leave fat in pan) and tent with foil.
3. Reduce the heat to medium and add the garlic, rosemary, and pepper flakes. Cook until the garlic is browed about 2 minutes. Stir in the broth and lemon juice and simmer, scraping up the browned bits, until slightly thickened about 4 minutes.
4. Return the chicken and bacon to the pan and simmer, turning the chicken once or twice, until the sauce is thick and glossy, 2 to 3 minutes. SEason with salt and pepper to taste and serve.