Skillet Chicken with Lemon and Rosemary

Name: Skillet Chicken with Lemon and Rosemary
Total time: 75
Yield: 4
Ingredients: 3 tablespoons olive oil, divided; 4 medium skinless, boneless chicken breast halves; 2 medium leeks, white parts only, chopped; 3 slices bacon, chopped; 4 cloves garlic, mashed; 2 tablespoons white balsamic vinegar; 2 cups cherry tomatoes, halved; 1 lemon, juiced and zested; 3 sprigs chopped fresh rosemary; 2 sprigs fresh sage; salt and freshly ground black pepper to taste; 1 cup chicken broth; 1 lemon, cut into wedges

Recipe by Avid Rkfan from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

4 servings

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3 tablespoons olive oil, divided
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4 medium skinless, boneless chicken breast halves
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2 medium leeks, white parts only, chopped
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3 slices bacon, chopped
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4 cloves garlic, mashed
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2 tablespoons white balsamic vinegar
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2 cups cherry tomatoes, halved

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1 lemon, juiced and zested
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3 sprigs chopped fresh rosemary
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2 sprigs fresh sage
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salt and freshly ground black pepper to taste
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1 cup chicken broth
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1 lemon, cut into wedges

Instructions

Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.