Bacon and Rosemary Chicken


We thought this chicken recipe had a delicious sauce, certainly good for a special meal.  Cook the chicken on medium heat – so you don’t burn it.  I usually flatten my chicken breasts in quantity, before freezing them, so I don’t have to do it at the last minute.  I found that my chicken cooked in about 6 minutes, total, not on each side.   It continues to cook as you keep it warm while making the sauce. 
Bacon and Rosemary Chicken
  4         Chicken Breast Halves -- boneless, skinless (about 5 ounces each)
     1/2  Teaspoon  Salt
     1/4  Teaspoon  Pepper
     1/4  Cup  Flour, All-purpose
  5         Slices  Bacon -- chopped
  1         Tablespoon  Butter
  4         Cloves  Garlic -- thinly sliced
  1         Teaspoon  Rosemary -- dried, crushed
     1/8  Teaspoon  Crushed Red Pepper
  1         Cup  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 the 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 thermometer reads 170°. (I found it only needed 6 minutes total cooking time.) 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 pan, heat through.
4 Servings
Per Serving: 117 Calories; 7g Fat (55.9% calories from fat); 5g Protein; 8g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 614mg Sodium.  Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. 
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