Chicken Cutlets with Bacon, Rosemary and Lemon


6 slices bacon, chopped
½ cup all-purpose flour

4 boneless, skinless chicken breasts, trimmed
Kosher salt and freshly ground black pepper, to taste

1 Tbs. unsalted butter
4 garlic cloves, minced

1 Tbs. chopped fresh rosemary
¼ tsp. Red pepper flakes
1 cup chicken broth

2 Tbs. freshly squeezed lemon juice
Zest of 1 lemon


In a large skillet, fry bacon over medium-high heat until crisp, for about 4-5 minutes. Transfer bacon to a paper towel-lined plate to drain. Remove all but 2 Tbs. bacon fat from skillet. Place flour in a shallow dish; season chicken with salt and pepper; dredge in flour and shake to remove excess.

Add butter to reserved bacon fat in skillet and heat over medium-high heat, swirling to melt butter. Add chicken and cook until browned on both sides, 3-4 minutes per side. Transfer chicken to plate, leaving fats in skillet, and cover loosely with foil to keep warm.

Reduce heat to medium and add garlic, rosemary and red pepper flakes to skillet. Cook for 1 minute, then add broth, lemon juice and zest to deglaze the skillet, scraping up fond from bottom of the skillet, simmering sauce until slightly thickened, approx. 3-4 minutes.

Return chicken and bacon to skillet and simmer, turning chicken once or twice, until sauce is thick and glossy, approx. 2-3 minutes. Adjust seasonings and serve at once. Serves 4.