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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 King Arthur Unbleached 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

  • 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

2 of 2

Bacon & Rosemary Chicken (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.