Bacon Herb Chicken
5 slices applewood-smoked bacon
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon white pepper
4 boneless, skinless chicken breasts
1 tablespoon unsalted butter
4 garlic cloves, peeled and thinly sliced
1 tablespoon minced fresh parsley or thyme
1/8 teaspoon crushed red pepper
3/4 cup chicken stock
2 tablespoons lemon juice
In a large skillet over medium heat, fry the bacon until crisp. Meanwhile, place the flour, salt and peppers in a large zip-top bag. Add the chicken pieces one at a time and shake to coat.
Place the cooked bacon on paper towels to drain, and add the butter to the skillet. When melted, add the chicken and fry for about 6 minutes on each side or until no pink remains. Meanwhile, crumble the bacon and set aside. Remove the chicken and keep warm.
Add the garlic, parsley and crushed red pepper to the skillet and cook 30 seconds. Increase the heat to medium-high, and add the stock, lemon juice and 1/4 cup water. Bring to a boil and continue cooking until the liquid is reduced by half. Return the chicken to the skillet and heat for an addition minute. Top with bacon pieces and serve warm. Makes 4 servings.
Per serving: 390 calories (21 percent from fat), 9 g fat (4 g saturated, 3 g monounsaturated), 163 mg cholesterol, 64 g protein, 10 g carbohydrates, 0 fiber, 1,254 mg sodium.