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Bacon & Rosemary Chicken

Bacon & Rosemary Chicken
Simple ingredients add up to simply fantastic flavor in this fast recipe that our taste panel just raved about. It’s likely to become a new family favorite at your house.—Yvonne Starlin, Hermitage, Tennessee
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast 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

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 tablespoons
  • drippings. Cook chicken in butter and reserved drippings 4-6 minutes
  • on each side or until a thermometer reads 170°. Remove and keep
  • warm.
  • Add garlic, rosemary and pepper flakes to the skillet; cook 1 minute.
  • Add broth and lemon juice; bring to a boil. Cook until liquid is
© Taste of Home 2013

2 of 2

Bacon & Rosemary Chicken (continued)

Directions (continued)

  • reduced by half. Return chicken and bacon to skillet; heat through.
  • Yield: 4 servings.
Nutrition Facts: 1 chicken breast half equals 304 calories, 16 g fat (6 g saturated fat), 101 mg cholesterol, 719 mg sodium, 5 g carbohydrate, trace fiber, 33 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013