Chicken Cutlets with Bacon, Rosemary & Lemon

Everyone loves this dish!

·5 slices Bacon, chopped
·¼ 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
·⅛ teaspoon red pepper flakes
·1 cup low sodium Chicken Broth
·2 Tablespoons Lemon Juice

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. Meanwhile, place Flour in Shallow Dish. Season Chicken with salt and pepper, then dredge in flour and shake to remove excess.
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. Reduce heat to medium and add Garlic, Rosemary and Pepper Flakes. Cook until garlic is browned and crisp, about 2 minutes.
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. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, about 2-3 minutes.
7. Adjust seasonings and serve.