I love to read cooking magazines,
AND cooking blogs,
AND kitchen appliance manuals with recipes in them,
AND wrappers that have recipes,
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…