 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Simple ingredients add up to simply fantastic flavor in this fast recipe that our taste panel just raved about. Itâs likely to become a new family favorite at your house.âYvonne Starlin, Hermitage, Tennessee 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:
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.
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.
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. Yield: 4 servings.
|
|