Sunday, January 8, 2017


Chicken is a favorite of both Olivia and I but sometimes it is easy to get in a rut and just crank out the same old recipes time and time again.  Well you can shake off the winter blues with this flavorful dish Olivia discovered from Taste of Home.  It combines the favorite flavors of bacon and chicken with heavenly herb combinations.  Olivia found that she liked substituting basil for the rosemary.  You can do the same if you like or try your own unique combination.  This recipe is easy to make, doesn't require a lot of exotic ingredients, and is packed with flavor.  Add it to your winter lineup. You will be glad you did!



  • 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
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  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. Yield: 4 servings.

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