We’re all bored with eating the same limited range of meals so whilst I’m not working I want to vary family dinners. Since last nights Nigella Express dinner was good I thought I’d try another. I’m trying to work through the freezer as well and pulled out a potato gratin so I needed something to go with that and this looked suitable. This also looked nicer than it does in the photo. I used chicken breasts which I cut into thin slices rather than chicken escalopes so the pieces of chicken weren’t as tidy looking as in her picture. This was simple to make, although it did take longer than Nigella has said. Maybe she sears everything at a very high temperature ? The family consensus was this was good and worth making again.
- 1 teaspoon garlic oil
- 4 rashers streaky bacon
- 4 chicken escalopes approx. 125g each
- 100ml white wine
- Put the oil in a frying pan and add the bacon.
- Fry till 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 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan’s 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.