Bacon & Rosemary Chicken

By á-178825

4 servings.

Ingredients

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

Preparation

Step 1

Pound chicken breasts slightly with meat mallet to uniform thickness; sprinkle with salt & pepper. Place flour in shallow bowl. Dip chicken in flour to coat both sides; shake off excess.

In Lg skillet, cook bacon over med heat until crisp, stirring occasionally. Remove with slotted spoon; drain on paper towels. Discard drippings, reserving 2 T in pan. Cook chicken in butter & reserved drippings 4-6 min on each side until a thermometer reads 165. Remove & keep warm.

Add garlic, rosemary & pepper flakes to skillet; cook & stir 1 min. Add broth & lemon juice; bring to boil. Cook until liquid is reduced by half. Return chicken & bacon to skillet; heat through.