Ingredients

    2 sweet potatoes
    4 strip bacon
    1 lb. chicken cutlets
    ¼ tsp. salt
    ¼ tsp. Pepper
    ¼ c. flour
    ½ c. milk
    ½ tsp. salt
    ½ tsp. pressed garlic
    1 c. lower-sodium chicken broth
    2 tbsp. lemon juice
    3 c. steamed broccoli

Directions

    Microwave sweet potatoes, pricked with fork, on high 10 minutes or until tender, turning over once.
    Meanwhile, cook bacon in 12-inch skillet on medium-high heat for 5 minutes or until crisp; reserve drippings. Season chicken cutlets with 1/4 teaspoon each salt and pepper; dredge in flour. Cook chicken in drippings on medium-high heat for 6 minutes or until cooked through (165 degrees F), turning once.
    Scoop potato flesh into medium bowl; mix with milk and 1/4 teaspoon salt.
    Transfer chicken to plates. Stir pressed garlic into skillet 30 seconds. Add lower-sodium chicken broth and 2 tablespoons lemon juice; cook 3 minutes. Serve chicken with sauce, bacon, mash, and steamed broccoli.