Chicken Cutlets with Bacon, Rosemary, and Lemon

Wednesday night, Kate and Spencer came over to have dinner with us and to celebrate my birthday a little early.  They are moving to Michigan next week and will miss out on our other birthday plans.  They brought a delicious green salad that had lots of cheese, bacon bits, romaine lettuce, and red bell pepper, tossed with croutons and a vinaigrette.  Additionally, we had whole wheat couscous and the following main dish.

I was soo hungry that I forgot to take a photo until I was almost done eating.

CHICKEN CUTLETS WITH BACON, ROSEMARY, AND LEMON
- from Cook's Country magazine

Ingredients:
5 slices bacon, chopped
1/4 cup all-purpose flour4 boneless, skinless chicken breasts, trimmed
Salt and pepper
1 tablespoon unsalted butter
4 garlic cloves, sliced thin
1 tablespoon chopped fresh rosemary
1/8 teaspoon red pepper flakes
1 cup low-sodium chicken broth
2 tablespoons lemon juice

Directions:
1. 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.

2. 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 over loosely with foil.

3. 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.

4. 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.

Notes: 
1. I used chicken tenderloins instead of full breasts.  They cooked evenly and were very tender and delicious.  The only downside is that it takes longer to cook them.  I ended up adding more butter and bacon grease to get through all of the tenderloins.  

2. It is best to not have to clean puke off of your kitchen floor while the bacon is crisping.  It really makes it difficult not to burn it.  How is it that I can offer this advice?  Well, Kyle choked on a tortilla chip while in the kitchen and proceeded to puke ALL OVER THE FLOOR.  Yes, ALL OVER IT.  I managed to clean up the chunks just in time to wash my hands and prevent the bacon from burning.  After the bacon crisis was over, I was able to wet swifter the floor.  Then, Ben went to work with the Clorox wipes.  Ugh...it definitely delayed the meal.