Chicken with Bacon, Rosemary, and Lemon

by Brittany

I know I shared this on my blog, but this recipe is good enough to share again. I had Kaitlyn come over for a taste test and she she said it's a winner. This dish is packed with flavor, but uses pretty basic items from your kitchen and basic cooking techniques. It honestly tastes like a fancy dish from a restaurant. Go and impress your husband! Try it!

5 slices bacon, chopped

1/4 c unbleached all-purpose flour

4 boneless, skinless-chicken breasts (6-8 oz each)

Salt and pepper

1 TBL unsalted butter

4 garlic cloves, sliced thin

1 TBL chopped fresh rosemary

1/8 tsp red pepper flakes

1 cup low-sodium chicken broth

2 TBL fresh lemon juice

1. Fry the bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Spoon off all but 2 TBL of the bacon fat.

2. Meanwhile place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in the flour, and shake to remove the excess. Melt the butter with the reserved bacon fat in the skillet over high heat. When the foaming subsides reduce the heat to medium and cook the chicken until it registers 160 degrees on an instant-read thermometer, 3-4 minutes per side. Transfer the chicken to a plate (leaving the fat in the skillet) and tent loosely with foil.

3. Reduce the heat to medium and add the garlic, rosemary, and pepper flakes. Cook until the garlic is browned and crisp about 2 minutes. Stir in the broth and lemon juice and simmer, scraping up the browned bits, until slightly thickened, about 4 minutes.

4. Return the chicken and bacon to the pan and simmer, turning the chicken once or twice until the sauce is thick and glossy, 2-3 minutes. Season with salt and pepper to taste and serve.

Also, on the plate are some awesome Roasted Red Potatoes that Kaitlyn cooked up. She'll post her recipe also. They were great! Nice and crisp on the outside and tender, creamy on the inside. They went great with this dish since they didn't over power the chicken, but tasted great at the same time. A wonderful side dish!