Bacon-Garlic Chicken

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

1. Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess.
2. In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings.
3. In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan.
4. Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes.
5. Return chicken and bacon to pan; heat through, turning chicken a few times to coat.

chicken breast halves, salt, pepper, allpurpose, bacon, butter, garlic, fresh rosemary, red pepper, chicken broth, lemon juice

Taken from www.tasteofhome.com/recipes/bacon-garlic-chicken/ (may not work)