Chicken Cutlets With Bacon, Rosemary and Lemon
10
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A family favorite and an always requested recipe.
- Ready In:
- 40mins
- Serves:
- Units:
10
People talking
ingredients
- 4 slices bacon, cut into 1-inch pieces (using scissors works best)
- flour, for dredging
- 4 boneless skinless chicken breasts, pounded out to an even thickness
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon black pepper (to taste)
- 1 tablespoon unsalted butter
- 4 garlic cloves, sliced thin
- 1 tablespoon fresh rosemary, chopped
- 1 cup chicken broth
- 2 tablespoons lemon juice
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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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.Reply
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