Bacon & Rosemary Chicken for Two
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
Ingredients
- 2 boneless skinless chicken breast halves (5 ounces each)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 3 bacon strips, chopped
- 1-1/2 teaspoons butter
- 2 garlic cloves, thinly sliced
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- Dash crushed red pepper flakes
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon lemon juice
Reviews
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We enjoyed this meal. Since I was planning to serve the chicken over angel hair pasta, I needed more pan sauce. I added some white wine and allowed it to reduce before adding a little butter at the end. Next time I'll put in more fresh rosemary.
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sauce is excellent. will make it again.
Made this last night & my husband and I loved it! So easy. Didn't have real bacon so instead of frying up bacon pieces, I just added real bacon bits at the end - worked great!! I made this with chicken tenders & was perfect. Will make this again & again!
Skipped the salt, pepper, flour, butter, and broth. Used the other ingredients, but did the chicken in the oven with extra lemon juice instead. Delicious and much healthier.
this was extremely easy, and my husband and I both love it! it's perfect for eating low-carb because there's hardly any flour - you could even omit it if you really had to. definitely will make again! :)
My family loved this. I prepared exactly as instructed.
my husband who prefers beef over chicken would eat this again . the chicken was moist and very good