Chicken Cutlets With Bacon, Rosemary and Lemon

READY IN: 40mins
Recipe by 2Bleu

A family favorite and an always requested recipe.

Top Review by mightyro_cooking4u

I also had to thicken the sauce with some cornstarch. I didn't have any chicken broth, but the glaze from browning the chicken made it very flavorful. Thanks for posting a great recipe. Made for I Recommend.

Ingredients Nutrition

Directions

  1. Fry bacon in a large skillet over med-high heat til crisp, about 5 minutes. Transfer with slotted spoon 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, shake off excess.
  3. Add butter to reserved bacon fat in skillet and heat. Cook chicken until browned on both sides, about 4 minutes per side. Transfer chicken to plate, leaving fat in skillet. Cover chicken loosely with foil.
  4. Reduce heat to medium and add garlic and rosemary. Cook about 2 minutes. Add broth and lemon juice, deglazing the pan using a wooden spoon. Simmer until slightly thickened (about 5 min).
  5. Return chicken and bacon to pan and simmer, turning chicken once until sauce is thick and glossy, about 4 minutes.

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