Chicken Cutlets with Bacon, Rosemary, and Lemon

Once upon a day, I use to get the COOLEST magazine ever.  It will called Cooks Illustrated, and this is one of the recipes.  I thought... I like chicken.... I love bacon.  IT'S PERFECT!!  And it truly is.  I made this for Valentine's Day this year.  I'd been holding this one back for a very special occasion.  Lance's comment, after trying this was, "I knew you were holding out on me!"  Haha!

This is one of those recipes that you should multitask in.  Read the directions before you get started to make the cooking process go smoother! :)  Happy Cooking!

Chicken Cutlets with Bacon, Rosemary, and Lemon
5 slices bacon, chopped
1/4 cup all-purpose flour
4 boneless, skinless chicken breasts, trimmed
    salt and pepper
1 Tbsp unsalted butter
4 garlic cloves, sliced thin
1 Tbsp fresh chopped rosemary
1/8 red pepper flkes
1 cup chicken broth
2 Tbsp. lemon juice

Ready?  Away we go!
1.  Fry bacon in a large skillet (seriously, use a large skillet) over medium-high heat until crisp, about 5 minutes.  Transfer bacon with slotted spoon to plate lines with paper towels.  Spoon off ALL but 2 Tbsp of bacon fat.
2.  Meanwhile, place flour in shallow dish.  Season chicken with salt and pepper and dredge in flour, shake off excess.  Add butter to the 2 Tbsp of bacon fat and heat over high heat swirling the butter to melt it!  When the butter foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3-4 minutes per side.  Transfer chicken to plate and cover loosely with foil!
3.  Reduce heat to medium and add garlic, rosemary and pepper to bacon/butter mixture in skillet.  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.
4.  Return chicken and bacon to pan and simmer.  Turning chicken once or twice until sauce is thick and glossy, 2-3 minutes.  Serve hot!

Enjoy!!!