Rebecca from Ezra Pound Cake is Day 13. I don’t remember how I found Rebecca’s scrumptious blog but I’m glad I did. More great recipes with beautiful photos and a recipe index that will leave you drooling. Again, I really struggled picking just a couple to share. It’s a real problem I tell you. You must check these out: Pan-Fried Onion Dip, Rib-Eye, New Potato and Portobello Kebabs, Christmas Morning Muffins, Chai Waffles with Vanilla Whipped Cream, Julia’s Queen of Sheba Cake and Chocolate Heaven Cake with Chocolate Buttercream. Oh so good. Here’s Homemade for the Holidays with Rebecca.
Merry Christmas, everyone! I’m thrilled to be back for another holiday season with Amy’s Homemade for the Holidays, especially since I get to share one of my all-time favorite holiday dinner recipes: Christmas Chicken!
I call it “Christmas Chicken,” because when the rosemary is added to the pan, it makes the kitchen smell like Christmas, and the flecks of green rosemary and red pepper flakes make the chicken look like it’s caught a little holiday confetti.
You start by frying some bacon (never a bad thing) and then adding a few boneless, skinless chicken breasts dredged in flour to the skillet. Once they’re golden on both sides, you set them on a plate, and throw together a quick sauce in the same skillet – just garlic, red pepper flakes, chicken broth and lemon juice.
When the sauce is ready, you toss the chicken and the bacon back into the pan, and in minutes, you’ll have a dinner that will have you giving yourself a high-five for stocking up on those chicken breasts during Meat Madness last month.
The chicken stays incredible juicy, and the sauce has so much flavor from the lemon and rosemary. Oh, and the bacon!
It’s crazy good.
I usually serve it with mashed potatoes and a big salad, but the leftovers (if you have any) make killer sandwiches.
So much handier than a partridge in a pear tree.
Recipe from Rebecca from Ezra Pound Cake at http://www.ezrapoundcake.com/
Slightly adapted from "Cook's Country"
**For the most stress-free experience, measure all of the ingredients before you start cooking.**
Ingredients
- • 5 slices bacon, chopped
- • 1/4 cup all-purpose flour
- • 4 boneless skinless chicken breasts, trimmed
- • Salt and freshly ground pepper
- • 1 tablespoon unsalted butter
- • 4 garlic cloves, sliced thin
- • 1 tablespoon fresh rosemary, chopped
- • 1/2 teaspoon red pepper flakes
- • 1 cup low-sodium chicken broth
- • 2 tablespoons lemon juice
Instructions
- Fry the bacon in large skillet over medium-high heat until crisp, about 5 minutes. Drain it on paper towels, and spoon off all but 2 tablespoons bacon fat from the skillet.
- Place the flour in a shallow dish. Season the chicken with salt and pepper, dredge it in flour, and shake to remove excess. Set aside.
- Add butter to the reserved bacon fat in the skillet, and heat over high heat, swirling to melt the butter. When the foam subsides, reduce heat to medium, and cook the chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet), and cover loosely with foil.
- Add garlic, rosemary, and pepper flakes to the pan. Cook until the garlic has a little color but isn't burned, about 1 minute.
- Add the broth and lemon juice. Using a wooden spoon, scrape up the browned bits from the bottom of skillet, and simmer until slightly thickened, about 4 minutes.
- Return the chicken and bacon to the pan, and simmer, turning the chicken once or twice, until the sauce is thick and glossy, 2 to 3 minutes. Serve immediately.
Thanks Rebecca! The chicken is so pretty and so Christmas-y. With that bacon….mmmmm!
Check out the rest of Rebecca’s goodness at Ezra Pound Cake.
Take care.
Find more Homemade for the Holidays here.
oh man! This recipe is right up my alley!