BACON & ROSEMARY CHICKEN FOR TWO

By curly

Ingredients

• 2 boneless skinless chicken breast halves (5 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons all-purpose flour
• 3 bacon strips, chopped
• 1-1/2 teaspoons butter
• 2 garlic cloves, thinly sliced
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• Dash crushed red pepper flakes
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon lemon juice

Preparation

Step 1

Flatten chicken breasts slightly; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add chicken breasts, one at a time, and shake to coat.

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.

Cook chicken in butter and reserved drippings for 4-6 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.

Add the garlic, rosemary and pepper flakes to the skillet; cook for 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half.

Return chicken and bacon to skillet; heat through.

Nutritional Facts
1 chicken breast half equals 313 calories, 17 g fat (7 g saturated fat), 102 mg cholesterol,