Bacon & Rosemary Chicken
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Simple ingredients add up to simply fantastic flavor in this chicken bacon recipe that everyone will rave about. It's likely to become a new family favorite at your house. —Yvonne Starlin, Hermitage, Tennessee
Ingredients
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4 boneless skinless chicken breast halves (5 ounces each)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup all-purpose flour
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5 bacon strips, chopped
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1 tablespoon butter
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4 garlic cloves, thinly sliced
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1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
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1/8 teaspoon crushed red pepper flakes
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1 cup reduced-sodium chicken broth
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2 tablespoons lemon juice
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 serving: 304 calories, 16g fat (6g saturated fat), 101mg cholesterol, 719mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 33g protein.
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