BACON AND ROSEMARY CHICKEN

BACON AND ROSEMARY CHICKEN image

Yield 4 people

Number Of Ingredients 11

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4 boneless skinless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
1/4 cup all purpose flour
5 bacon strips--chopped
1 Tbsp butter
4 garlic cloves, thinly slices
1 Tbsp minced fresh rosemary or 1 tsp dried rosemary,crushed
1/8 tsp crushed red pepper flakes
1 cup reduced sodium chicken broth
2 Tbsp lemon juice

Steps:

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. 2. 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 Tbsp. in pan. Cook the chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165 deg. Remove and keep warm 3. Add garlic, rosemary and pepper flakes to skillet: cook and stir 1 min. Add broth and lemon juice: bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet and heat through.