Ingredients

4 boneless skinless chicken breast halves

1/2 tsp salt

1/4 tsp pepper

1/4 cup all purpose flour

5 bacon strips–chopped

1 Tbsp butter

4 garlic cloves, thinly slices

1 Tbsp minced fresh rosemary or 1 tsp dried rosemary,crushed

1/8 tsp crushed red pepper flakes

1 cup reduced sodium chicken broth

2 Tbsp lemon juice

Preparation

  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 Tbsp. in pan. Cook the chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165 deg. Remove and keep warm

  3. Add garlic, rosemary and pepper flakes to skillet: cook and stir 1 min. Add broth and lemon juice: bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet and heat through.