Chicken Cutlets With Bacon, Rosemary And Lemon Recipe

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

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

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.

No additional tips available.

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

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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.

Chicken Cutlets With Bacon, Rosemary And Lemon

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