Chicken Cutlets With Bacon, Rosemary and Lemon

Recipe by 2Bleu
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, shake off excess.
  • 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.
  • 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).
  • Return chicken and bacon to pan and simmer, turning chicken once until sauce is thick and glossy, about 4 minutes.
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