Bacon & Rosemary Chicken Recipe

* 4 boneless skinless chicken breast halves (5 ounces each)
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup all-purpose flour
* 5 bacon strips, chopped
* 1 tablespoon butter
* 4 garlic cloves, thinly sliced
* 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
* 1/8 teaspoon crushed red pepper flakes
* 1 cup Progresso ® Reduced-Sodium 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 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 a meat thermometer reads 170°. 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 skillet; heat through. Yield: 4 servings.


Number of Servings: 4

Recipe submitted by SparkPeople user MOONTOES1.