Ingredients
1 teaspoon garlic oil
4 rashers streaky bacon
4 chicken escalopes approx. 125g each
100ml white wine
Serving Size : Serves 4
Directions
1.Put the oil in a frying pan and add the bacon.
2.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.
3.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.
4.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.
From:nigella.com
Escalopes (also spelt as escallopes) are pieces of boneless meat which have been thinned out using a mallet, rolling pin or beaten with the handle of a knife. By thinning out the meat, it cooks quicker, which is helpful when preparing fast meals. - Wikipedia
