Chicken Cutlets with Bacon, Rosemary & Lemon

Makes 4 servings

Kelly Brett

Everyone loves this dish!

ingredients

·5 slices Bacon, chopped
·1/4 cup All Purpose Flour
·4 boneless, skinless Chicken breasts, trimmed
·4 Garlic cloves, sliced thin (I just use 2 teaspoons of minced garlic in the jar)
·1 Tablespoon chopped fresh Rosemary (or 1 teaspoon dried Rosemary)
·Salt & Pepper
·1 Tablespoon unsalted Butter
·1/8 teaspoon red pepper flakes
·1 cup low sodium Chicken Broth
·2 Tablespoons Lemon Juice

1
1. Fry Bacon in Large Skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons of fat.
2
2. Meanwhile, place Flour in Shallow Dish. Season Chicken with salt and pepper, then dredge in flour and shake to remove excess.
3
3. Add Butter to reserved bacon fat in skillet and heat over high heat, swirling to melt the butter. When foam subsides, reduce heat to medium-high and cook Chicken until browned on both sides, 3-4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and loosely cover with foil.
4
4. Reduce heat to medium and add Garlic, Rosemary and Pepper Flakes. Cook until garlic is browned and crisp, about 2 minutes.
5
5. Add Broth and Lemon Juice. Scrape up browned bits from bottom of skillet with wooden spoon and simmer until slightly thickened, about 4 minutes.
6
6. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, about 2-3 minutes.
7
7. Adjust seasonings and serve.