Bacon & Rosemary Chicken

By newbaucher

Simple ingredients add up to simply fantastic flavor in this fast recipe that our taste panel just raved about. It’s likely to become a new family favorite at your house.—Yvonne Starlin, Hermitage, Tennessee

Ingredients

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

Preparation

Step 1

Flatten chicken breasts to an even thickness; 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 2 tablespoons 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. Yield: 4 servings.