Ingredients
- 4 boneless skinless chicken breast halves (5 oz. each)
- ½ tsp. Salt
- ¼ tsp. Pepper
- ¼ cup all-purpose flour
- 5 bacon strips, chopped
- 1 tbsp. Butter
- 4 garlic cloves, thinly sliced
- 1 tbsp. Minced fresh rosemary, or 1 tsp. Dried rosemary, crushed
- ⅛ tsp. Crushed red pepper flakes
- 1 cup reduced-sodium chicken broth
- 2 tbsp. Lemon juice
Directions
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 tbsp. Drippings. Cook chicken in butter and reserved drippings for 4-6 minutes on each side or until a meat thermometer reads 170 degrees. 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.