accumulate cafergot price I love to read cooking magazines,
famvir price produce AND cookbooks,
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AND basically just about anything that has an ingredient list on it.
I’m not hard to please.
This recipe is from a Taste of Home Magazine that I bought a while back, so I cracked it open and although there were many excellent recipes in there, this was the one I picked to make first.
The chances that the first dish I would try from this magazine would have either bacon or chocolate are approximately 97.4%, and I was 100% pleased with this recipe!
- 4 boneless skinless chicken breast halves (about 5 oz. each)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup flour
- 5 bacon strips, chopped
- 1 tablespoon butter
- 4 garlic cloves, thinly sliced
- 1 tablespoon fresh rosemary, minced OR 1 teaspoon dried rosemary, crushed
- 1/8 teaspoon crushed red pepper flakes
- 1 cup 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 the 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 to allow oil to drain off. Do not discard the bacon drippings! Add butter to the drippings in the skillet and cook chicken for 4-6 minutes on each side or until a 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 and heat through.
I don’t know if that’s true… but if it is, I’ve got two words for you…