Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves (5 ounces each )

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 1/4 cup all-purpose flour

  5. 5 bacon strips, chopped

  6. 1 tablespoon butter

  7. 4 garlic cloves, thinly sliced

  8. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  9. 1/8 teaspoon crushed red pepper flakes

  10. 1 cup reduced-sodium chicken broth

  11. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  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.


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