Bacon and Rosemary Chicken

(Courtesy of Taste of Home)

Ingredients:
4 boneless, skinless chicken breast halves (5 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. all-purpose flour
5 bacon strips, chopped
1 Tbsp. butter
4 garlic cloves, thinly sliced
1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
1/8 tsp. crushed red pepper flakes
1 c. reduced-sodium chicken broth
2 Tbsp. lemon juice

Directions:
Flatten chicken breasts to an even thickness; sprinkle with salt and pepper.  Place flour in a large resealable plastic bag.  Add 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; drain, deserving 2 Tbsp. drippings.  Cook chicken in butter and reserved dripping for 4-6 minutes on each side or until a meat thermometer reads 170 degrees.  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 the skillet; heat through.