Bacon & Rosemary Chicken

Ingredients:
2 Boneless-skinless Chicken breast halves
2 Bacon Strips, chopped in ½ in pieces
½ Cup Chicken Broth
2 Tbsp Flour
1 Tbsp Lemon Juice
½ Tbsp Butter
1 tsp Minced Garlic
½ tsp Dried Rosemary, crushed
¼ tsp Salt
1/8 tsp Pepper

Procedure:
Flatten breasts, sprinkle with salt & pepper. Put flour in Zip-Lock^® bag. Add chicken one at a time and coat well. Cook bacon until crisp, drain well. Reserve 2 Tbsp bacon grease. Cook chicken in same pan as bacon with reserved grease and butter for 4-6 minutes per side. Remove from pan and keep warm.
Add the garlic and rosemary to the skillet and cook for 1 minute. Add broth and lemon juice, and bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet. Heat through, and serve.

Had this tonight. A serious taste treat. Only 30 minutes start to finish. Great taste. Maybe a little more broth next time.
Heavily based on a recipe from The St. Pete Times; Arlene Tracht, Tarpon Springs, FL