Bacon-Garlic Chicken

Name: Bacon-Garlic Chicken
Ingredients: 4 boneless skinless chicken breast halves (5 ounces each); 1/4 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup all-purpose flour; 3 bacon strips, chopped; 1 tablespoon butter; 4 garlic cloves, thinly sliced; 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed; 1/8 teaspoon crushed red pepper flakes; 1 cup reduced-sodium chicken broth; 1 tablespoon lemon juice

11 ingredients

5 steps

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
3 bacon strips, chopped
1 tablespoon butter
4 garlic cloves, thinly sliced
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon lemon juice

Directions

1

Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess.
2

In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings.
3

In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan.
4

Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes.
5

Return chicken and bacon to pan; heat through, turning chicken a few times to coat.