Apple and Rosemary Infused Chicken

Ingredients 0/13

Step 1

Pound the chicken breasts to an even thickness, then season both sides with salt and pepper. Toss the chicken one at a time in some flour inside a large resealable bag, shaking off any extra flour before setting them aside.

Step 2

Cook the bacon in a large skillet over medium-high heat until it’s nice and crispy, about 10 minutes, turning occasionally. Drain the bacon on paper towels, but keep about a tablespoon of the bacon fat in the pan.

Step 3

Add a bit of butter to the bacon fat and melt it over medium heat. Then, cook the chicken breasts for about 3 to 4 minutes per side, or until they’re cooked through and reach an internal temperature of 165°F. Once done, take the chicken out and keep it warm.

Step 4

In the same skillet, toss in the chopped apple, onion, and garlic. Cook them, stirring now and then, for about 3 to 4 minutes until they start to soften. Pour in the chicken broth, apple cider, rosemary, and lemon juice, then cover and let everything simmer for about 4 minutes until the apple and onion are tender. Scoop them out and keep them warm, leaving the pan juices behind.

Step 5

Turn up the heat and bring those pan juices to a boil, cooking until they reduce slightly and the flavors deepen, around 3 minutes. Return the chicken, apple, and onion back to the skillet just to warm through.

Step 6

Serve everything with the pan sauce spooned over the top and sprinkle with the crispy bacon pieces.