Bacon & Rosemary Chicken Recipe

Bacon & Rosemary Chicken Recipe photo by Taste of Home

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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

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Bacon & Rosemary Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

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 reduced by half. Return chicken and bacon to skillet; heat through. Yield: 4 servings.

Cooking for 2: Bacon & Rosemary Chicken for Two

Nutritional 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.

Originally published as Bacon & Rosemary Chicken in Simple & Delicious October/November 2010, p33