"Simple ingredients add up to simply fantastic flavor in this fast recipe that everyone will rave about. It's likely to become a new family favorite at your house."
(serves 4)
4 boneless skinless chicken breast halves (5 oz. each)
1/2 t. Kosher* salt
1/4 t. pepper
1/4 cup all-purpose flour
5 bacon strips, chopped
1 T. butter
4 garlic cloves, thinly sliced
1 T. minced fresh rosemary leaves
1/8 t. crushed red pepper flakes (or smoked paprika*)
1 cup low sodium chicken broth
2 T. freshly squeezed* lemon juice
Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with S&P. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. In a large skillet, cook bacon over med. heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 T. in pan. Cook the chicken in butter and reserved drippings 4-6 mins. per side or until a thermometer reads 165. Remove and keep warm. Add garlic, rosemary, and either red pepper flakes or paprika to skillet; cook and stir 1 min. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through and serve.
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Happy Friday. Have FUN today!!
Love,
MM
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