With a little help from Nigella, this make a lovely succulent chicken brest with lots of flavour from the wine and bacon. TIP: I used smokey bacon for extra flavour.
Serves: 2 people
Prep time: 5 mins
Cooking time: 10 mins
2 Chicken fillets approx. 125g each
3 Bacon rashers, fat removed
50ml White wine, dry
1 Garlic clove, finely sliced
Frylight
Spray a frying pan with Frylight and add the garlic. Flash fry for 30 seconds, then set aside. Add the bacon to frying pan.
Fry until the bacon is crisp and the pan is full of bacony juices. Remove the bacon to a piece of foil, wrap it and set it aside for a moment.
Fry the chicken for about 3 minutes each side, until there is no pinkness when you cut into a piece. Make sure the pan is hot so that the escalopes catch a little, turning beautifully bronze.
Remove the chicken to a serving plate and quickly crumble the bacon you've set aside into the pan, then pour in the wine, letting everything bubble up, and finally, pour over the chicken pieces.
Serve with your choice of free vegetable and optional SW "mayo" made with creme fraiche and a small dash of mustard powder.
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