Yummy Chicken

I found this recipe a while back in Cook's Country magazine. I'm not a huge chicken fan but this recipe is sooo good. I hadn't made it in a long time but decided to fix it last night. It looks fancy and tastes really good. You can taste all of the different flavors at some point during each bite. It would be a good dish to make for company. Here's the recipe. P.S. we added about 1/4 cup more chicken broth.

Chicken Cutlets with Bacon, Rosemary

and Lemon

5 slices bacon, chopped

1/4 cup all purpose flour

4 boneless, skinless chicken breasts, trimmed

salt and pepper

1 Tablespoon unsalted butter

4 cloves garlic, sliced thin

1 Tablespoon chopped fresh rosemary

1/8 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 min. Transfer bacon to plate lined with paper towels. Spoon off all but 2 Tablespoons bacon fat.

2. Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake off excess. Add butter to reserved bacon fat in skillet and high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3-4 min. per side. Transfer to plate (leaving fat in skillet) and cover loosely with foil.

3. Reduce heat to medium and add garlic, rosemary, and pepper flakes. Cook until garlic is browned and crisp, about 2 min. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon, and simmer until slightly thickened, about 4 min.

4. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2-3 min. Adjust seasonings and serve.