Chicken Cutlets With Bacon, Rosemary And Lemon

Name: Chicken Cutlets With Bacon, Rosemary And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
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.
2
Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, shake off excess.
3
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.
4
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).
5
Return chicken and bacon to pan and simmer, turning chicken once until sauce is thick and glossy, about 4 minutes.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Chicken Cutlets With Bacon, Rosemary And Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!