• Prep/Total Time: 30 min.
• Yield: 2 Servings

20 10 30 Ingredients

• 2 boneless skinless chicken breast halves (5 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons all-purpose flour
• 3 bacon strips, chopped
• 1-1/2 teaspoons butter
• 2 garlic cloves, thinly sliced
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• Dash crushed red pepper flakes
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon lemon juice

Directions

• Flatten chicken breasts slightly; 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, reserving 1 tablespoon drippings. Cook chicken in butter and reserved drippings for 4-6 minutes on each side or until a meat thermometer reads 170°. 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 skillet; heat through. Yield: 2 servings.

Nutritional Facts 1 chicken breast half equals 313 calories, 17 g fat (7 g saturated fat), 102 mg cholesterol, 756 mg sodium, 5 g carbohydrate, trace fiber, 34 g protein.