Bacon-Garlic Chicken

Name: Bacon-Garlic Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 boneless skinless chicken breast halves (5 ounces each); 1/4 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup all-purpose flour; 3 bacon strips, chopped; 1 tablespoon butter; 4 garlic cloves, thinly sliced; 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed; 1/8 teaspoon crushed red pepper flakes; 1 cup reduced-sodium chicken broth; 1 tablespoon lemon juice

Help yourself to my wonderful Italian stovetop chicken. It can be thrown together in minutes but tastes like you made a big fuss. —Yvonne Starlin, Westmoreland, Tennessee

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
3 bacon strips, chopped
1 tablespoon butter
4 garlic cloves, thinly sliced
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon lemon juice

Directions

Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess.
In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings.
In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan.
Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes.
Return chicken and bacon to pan; heat through, turning chicken a few times to coat.

Nutrition Facts

1 chicken breast: 232 calories, 9g fat (4g saturated fat), 88mg cholesterol, 488mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Originally published as Chicken cutlets with bacon, rosemary, and lemon in Simple & Delicious October/November 2016

Reviews

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tegan

Apr 29, 2018

taste of home recipe
meaganteal

Dec 4, 2016

Really enjoyed this!! Even my picky 10 year old had a second helping. Did change anything at all.
browns19fan

Oct 9, 2016

This was great -- my husband couldn't stop raving about it. I used skinless bone-in chicken thighs and cut the recipe in half for the two of us. I also extended the cooking time, used the full amount of lemon juice, and chopped the garlic because I invariably burn the thin-sliced variation.