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Chicken with Bacon, Rosemary and Lemon

January 27, 2013

This chicken has a great combination of flavors, and it’s pretty easy to make. It’s making me really hungry to look at this right now…

chicken

5 slices bacon, chopped

4 boneless skinless chicken breast

flour

salt and pepper

1 Tbsp butter

4 garlic cloves, sliced thin

1 Tbsp fresh rosemary, chopped

1/8 tsp red pepper flakes

1 cup low sodium chicken broth

2 Tbsp fresh lemon juice

Fry bacon over med-high heat until crisp. Remove from pan to a paper towel-lined plate. Keep 2 Tbsp bacon fat in the pan and discard the rest. Dry the chicken, season with salt and pepper, and dredge in the flour.

Melt the butter in the pan with the bacon fat over high heat. When the foaming subsides, reduce heat to med-high and cook chicken until browned on both sides and 160 degrees in the center (about 3-4 min. per side). Transfer the chicken to a plate and tent loosely with foil.

Reduce the heat to medium and add the garlic, rosemary, and pepper flakes to the fat in the pan. Cook until garlic is brown and crisp, about 2 min. Stir in broth and lemon juice, scrape up the brown bits, and simmer until slightly thickened, about 4 min. Add the chicken and bacon back to the pan and simmer, turning the chicken a couple times, until the sauce is thick and glossy, 2-3 min. Season with salt and pepper.

(Recipe from The Best of America’s Test Kitchen: 2007)

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From → Main Dishes

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