2 boneless, skinless chicken breasts
1 cup flour
4 slices bacon
2 tbsp. butter
2 cloves garlic, minced
2 tbsp. fresh squeeze lemon juice
1/8 tsp. red pepper flakes
2 sprigs fresh Rosemary
1 cup chicken broth
Salt and pepper, to taste
Cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon. Reserve 3 tbsp. of drippings.
In a medium bowl, season flour with salt and pepper to taste. Dredge chicken in flour; shake off excess.
Add butter to pan and cook until frothy. Add chicken; cook 3-4 minutes on each side. Remove chicken and place on a covered plate. Add garlic, rosemary, and red pepper flakes to pan. Cook 1 minute. Add lemon juice and broth, stir and scrap up browned bits from the bottom of the pan. Add chicken and bacon back to pan. Cook 3 - 5 additional minutes.