Bacon and Rosemary Chicken
Serves 4
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.
Source: tasteofhome.com
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
