CHICKEN CUTLETS WITH BACON, ROSEMARY AND LEMON
Make and share this Chicken Cutlets With Bacon, Rosemary and Lemon recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon 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, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and cover loosely with foil.
- Reduce heat to medium and add garlic, rosemary and pepper flakes. Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon and simmer until slightly thickened, about 4 minutes.
- Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve immediately.
Nutrition Facts : Calories 253.2, Fat 11.1, SaturatedFat 4.2, Cholesterol 90, Sodium 239.7, Carbohydrate 8.8, Fiber 0.6, Sugar 0.4, Protein 28.6
CHICKEN CUTLETS WITH BACON, ROSEMARY AND LEMON
Make and share this Chicken Cutlets With Bacon, Rosemary and Lemon recipe from Food.com.
Provided by 2Bleu
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 276.3, Fat 14.9, SaturatedFat 5.7, Cholesterol 91.5, Sodium 748.2, Carbohydrate 2.3, Fiber 0.2, Sugar 0.4, Protein 31.4
ROSEMARY-LEMON CHICKEN THIGHS
A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact. -Jennifer Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon and rosemary over medium heat until bacon is crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings in pan., Sprinkle chicken with pepper and salt; brown in drippings on both sides. Cook, covered, skin side down, over medium heat 4-6 minutes or until a thermometer reads 170°. Remove from pan; keep warm. Pour off drippings from pan., Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.
Nutrition Facts : Calories 286 calories, Fat 20g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 279mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
CHICKEN BREASTS WITH BACON, ROSEMARY, AND LEMON RECIPE - (4.5/5)
Provided by mytastytreasures
Number Of Ingredients 11
Steps:
- 1. Fry bacon in a large skillet over medium high heat until crispy, about 5 minutes. Transfer the bacon with a slotted spoon to a paper towel lined plate. Spoon off all but 2 tablespoons of bacon fat. 2. Meanwhile, place the flour in a shallow dish. Season chicken breasts with salt and pepper. Dredge the chicken in the flour, shaking off excess. Melt the butter with the reserved bacon fat in the skillet over high heat. When the foaming subsides, reduce the heat to medium-high and cook the chicken till browned on both sides and the thickest part of the chicken registers 160. 3 to 5 minutes per side. Transfer the chicken to a plate(leave fat in pan) and tent with foil. 3. Reduce the heat to medium and add the garlic, rosemary, and pepper flakes. Cook until the garlic is browed about 2 minutes. Stir in the broth and lemon juice and simmer, scraping up the browned bits, until slightly thickened about 4 minutes. 4. Return the chicken and bacon to the pan and simmer, turning the chicken once or twice, until the sauce is thick and glossy, 2 to 3 minutes. SEason with salt and pepper to taste and serve.
GRILLED CHICKEN WITH ROSEMARY AND BACON
This recipe goes together so easy with minimal prep. Chicken breasts with garlic powder, bacon, and rosemary are grilled. What could be better? I'm always thinking up easy rosemary recipes, since my yard has 5 huge bushes of rosemary! Enjoy! Great with grilled vegetables and rice.
Provided by Skoo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 26m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
- Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.3 g, Cholesterol 80.9 mg, Fat 8.1 g, Fiber 0.4 g, Protein 29.6 g, SaturatedFat 2.5 g, Sodium 348.1 mg, Sugar 0.7 g
BACON & ROSEMARY CHICKEN
Simple ingredients add up to simply fantastic flavor in this chicken bacon recipe that everyone will rave about. It's likely to become a new family favorite at your house. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Cook chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., Add garlic, rosemary and pepper flakes to skillet; cook and stir 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through.
Nutrition Facts : Calories 304 calories, Fat 16g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 719mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein.
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