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
- sprinkle of paprika, parsley, and parm. cheese
Directions:
- 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.
- 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.
- 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.
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.
- Return chicken and bacon to pan; heat through, turning chicken a few times
to coat. Yield: 4 servings.