Ingredients
2 boneless skinless chicken breast halves (5 ounces each)1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons all-purpose flour3 bacon strips, chopped1-1/2 teaspoons butter2 garlic cloves, thinly sliced1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushedDash crushed red pepper flakes1/2 cup reduced-sodium chicken broth1 tablespoon lemon juice
Preparation
Flatten chicken breasts slightly; 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 1 tablespoon drippings. Cook chicken in butter and reserved drippings for 4-6 minutes on each side or until a 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.
