Bacon & Rosemary Chicken

This has to be one of my favorites to make. It is a bit time consuming but is DELICIOUS!

Bacon & Rosemary Chicken (Courtesy of Simple & Delicious)

4 Chicken Breasts
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup all-purpose flour
5 bacon strips, chopped
1 Tbsp. butter
4 garlic cloves, thinly sliced/minced
1 Tbsp. minced fresh rosemary, or 1 tsp. dried rosemary, crushed
1/8 tsp. crushed red pepper flakes
1 cup reduced-sodium chicken broth
2 Tbsp. lemon juice

Flatten chicken breasts to an even thickness; 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 a paper towel with a slotted spoon; drain, reserving 2 Tbsp. drippings. cook chicken in butter and reserved drippings for 4-6 minutes on each side or until 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.