Ingredients
4 boneless skinless chicken breast halves (5 ounces each)1/2 teaspoon salt1/4 teaspoon pepper1/4 cup all-purpose flour5 bacon strips, chopped1 tablespoon butter4 garlic cloves, thinly sliced1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1/8 teaspoon crushed red pepper flakes1 cup reduced-sodium chicken broth2 tablespoons lemon juice
Preparation
Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Cook chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
Add garlic, rosemary and pepper flakes to skillet; cook and stir 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.
