Bacon & Rosemary Chicken

Bacon & Rosemary Chicken

Serves 4.

One of my new favorite recipes.  It's very versatile -- great as a weeknight meal or for entertaining.
Source: Taste of Home

4 boneless skinless chicken breast halves (5 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup 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

Flatten chicken breasts to an even thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add chicken breasts, one at a time, and shake to coat.

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons 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.

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.