This was a HIT. Served with mashed potatoes + steamed broccoli.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Ingredients
6 strips bacon cut into small pieces
2 large chicken breasts cut in half lengthwise
Flour for dredging
1/4 teaspoon garlic powder
Pepper to taste
1/2 cup chicken broth
1/2 teaspoon lemon juice
1 tablespoon butter
1 cup heavy/whipping cream
Instructions
1. Cut the bacon up and add it to a skillet. Fry it over
medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan
and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
2. Meanwhile, prep your chicken. Sprinkle
them with the garlic powder and pepper and then coat them in the flour.
3. Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for
4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the
chicken is browned, take it out of the pan and set it aside.
4. Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half
(about 3-4 minutes).
5. Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan.
Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has
reduced to your liking.