Ingredients
-
4
-
-
4
-
1/2
-
1/2
-
1
-
4
-
1
-
1
-
2
-
-
-
-
-
Directions
Chicken Cutlets With Bacon, Rosemary and Lemon, A family favorite and an always requested recipe , 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
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Steps
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1
Done
|
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
Done
|
Meanwhile, Place Flour in Shallow Dish. Season Chicken With Salt and Pepper, Dredge in Flour, Shake Off Excess. |
|
3
Done
|
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
Done
|
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
Done
|
Return Chicken and Bacon to Pan and Simmer, Turning Chicken Once Until Sauce Is Thick and Glossy, About 4 Minutes. |
