Bacon and Rosemary Chicken
Ingredients:4 boneless skinless chicken breasts 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
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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