Creamy Bacon Chicken

Anything that has bacon automatically gets tried in this house. I will admit, I like bacon, but I'm not obsessed like others. That said, I have to watch Tyler whenever there's bacon around. If we make 10 pieces of bacon for a recipe, he will ask how many are needed. I say 6. If I turn my back, before I know it, the other 4 are gone! Some of that might have to do with the fact he's a growing teenage boy, but the bacon is definitely a driving factor.

• 6 strips uncooked bacon, cut into small pieces
• 2 large chicken breasts cut in half lengthwise
• flour for dredging
• 1/4 tsp garlic powder
• pepper to taste
• 1/2 cup chicken broth
• 1/2 tsp lemon juice
• 1 Tbsp butter
• 1 cup heavy/whipping cream

Add bacon to a skillet and fry over medium-high heat until crispy (about 10 minutes). Once the bacon is done, remove it from the pan, leaving the drippings in the skillet. 

Sprinkle your chicken breasts with garlic powder and pepper and then coat in flour. Add the chicken to the skillet and cook it over medium-high heat for 4-5 minutes per side, or until it's golden. Once browned, remove from pan and set aside with the bacon. 

Add chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes). Stir in the cream. When it starts to bubble, add the chicken and bacon to the pan. Cook another 5 minutes or so, until the chicken is fully cooked through and the sauce has reduced a little. 

Serves 4

Prep Time: 5 minutes

Total Time: 30 minutes

Recipe from www.saltandlavender.com