Chicken Cutlets With Bacon, Rosemary and Lemon
"A family favorite and an always requested recipe."
photo by mightyro_cooking4u
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
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
directions
- 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.
- Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, shake off excess.
- 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.
- 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).
- Return chicken and bacon to pan and simmer, turning chicken once until sauce is thick and glossy, about 4 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I also had to thicken the sauce with some cornstarch. I didn't have any chicken broth, but the glaze from browning the chicken made it very flavorful. Thanks for posting a great recipe. Made for I Recommend. -
Fantastic! I really enjoyed the hints of rosemary and garlic in the sauce, and who wouldn't love the taste of bacon?!! I did save the crispy bacon to top the chicken, instead of putting it in with the sauce. I also thickened the sauce up a tad bit by adding 1 T. corn starch. My family ate every bit of their chicken dinner and loved every minute. Thank you! -
I absolutely loved this! So full of flavor. The only thing I did different was to add some cornstarch to the broth to thicken it up. Next time I may just add a little more lemon too. This is a great weeknight meal, but is certainly elegant and yummy enough to serve to guests! Thanks so much for this, I will absolutely be making it again soon.
-
One of the best recipes for chicken I have ever had! I halved the recipe and used thick chicken breasts so increased the cooking time. I also removed the chicken completely to make the sauce which kept a great exterior texture. To serve I topped with the sauce and crisp bacon. I also just used a little bit of water to deglaze the pan and upped the lemon juice. Phenomenal recipe. -
DH wasn't happy about another chicken dish. He hates chicken, but once again he was surprised. He gave it two thumbs up. I made as posted until step 11 which I combined with step 12. I put the chicken in to simmer while it thickened. I DID NOT turn the chicken that way it would hold a touch of crispness, and I DID NOT add the bacon until I plated it and topped it with the drippings from the pan. This way the bacon didn't get soggy. This is packed full of flavor a make again dish for sure. A must try by all. Thanks 2Bleu for posting.
see 4 more reviews
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
