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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.7
  • Total Fat: 7.9 g
  • Cholesterol: 88.6 mg
  • Sodium: 695.4 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 31.2 g

View full nutritional breakdown of Chicken Cutlets with Bacon, Rosemary, and Lemon calories by ingredient
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Chicken Cutlets with Bacon, Rosemary, and Lemon

Submitted by: AFHARPERS

Introduction

This recipe is from Cook's Country magazine. I've made two changes to lessen the fat and calories. So delicious and flavorful! This recipe is from Cook's Country magazine. I've made two changes to lessen the fat and calories. So delicious and flavorful!
Number of Servings: 4

Ingredients

    5 slices turkey bacon, chopped before cooking
    1/4 C flour
    2 boneless, skinless chicken breasts, trimmed
    1 T butter
    4 garlic cloves, sliced thin
    1 T chopped fresh rosemary
    1/8 t red pepper flakes
    1 C low-sodium chicken broth
    2 T lemon juice

Directions

1. Fry turkey bacon in large skillet until crisp. Transfer it to paper towels and blot it off and reserve for later.

2. Place flour in a shallow dish. Season chicken with salt and pepper, dredge in flour and shake to remove excess. Add butter to skillet and over MH heat, cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate.

3. Reduce heat to MED and add garlic, rosemary, and pepper flakes. Cook two minutes. Add broth and lemon juice, scrape up any brown bits from bottom of skillet and simmer for 4 minutes. It will thicken.

4. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thicker, 2 to 3 minutes. Serve hot! Yumm-o.

Serving Size: Makes 4 1/2-a-chicken breast servings

Number of Servings: 4

Recipe submitted by SparkPeople user AFHARPERS.






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