Shelly's Recipe

CHICKEN CUTLETS WITH BACON, ROSEMARY, AND LEMON

Category: Chicken

5 slices bacon, chopped, fried until crisp
1/4 cup flour
4 boneless, skinless chicken breasts, trimmed
Salt and pepper
1 tbsp unsalted butter
4 garlic cloves, sliced thin
1 tbsp chopped fresh rosemary
1/8 tsp red pepper flakes
1 cup chicken broth
2 tbsp lemon juice

Transfer bacon to paper towels to drain. Spoon off all but 2 tablespoons bacon fat. Meanwhile, place flour in a dish. Season chicken with salt and pepper, dredge in flour, and shake off excess.

Melt butter in reserved fat in skillet over high heat. When foam subsides, reduce heat to medium-high and cook chicken until browned. Transfer to plate and cover loosely with foil. Reduce heat to medium and add next 3 ingredients. Cook until garlic is browned and crisp, about 2 minutes.

Add broth and lemon juice, scrape up browned bits from bottom of skillet, and simmer until slightly thickened, about 4 minutes. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, about 2-3 minutes. Adjust seasonings and serve. Serves 4