Bacon & Rosemary Chicken for Two |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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:
2 boneless skinless chicken breast halves (5 ounces each) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons king arthur unbleached 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 |
Directions:
1. Flatten chicken breasts slightly; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add chicken breasts, one at a time, and shake to coat.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cook chicken in butter and reserved drippings for 4-6 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
3. Add the garlic, rosemary and pepper flakes to the skillet; cook for 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: 2 servings.
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