Bacon and Rosemary Chicken

By cindygwest

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

Details

Adapted from tasteofhome.com

Preparation

Step 1

Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Cook chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
Add garlic, rosemary and pepper flakes to skillet; cook and stir 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.