This speedy supper will satisfy everyone!!
1 tsp. garlic-infused olive oil
4 strips bacon
4 x 4 oz. chicken escalopes or boned and skinner breast tenders or thighs
1/3 cup white wine
Put the oil in a skillet and add the bacon. Fry until the bacon is cooked and the pan is full of bacon juices. Remove the bacon to a piece of foil and wrap to keep warm. Fry the chicken for 2-3 minutes per side, depending on the thickness, or until cooked through. Make sure the pan is hot so that the chicken catches a little, turning is bronze.
Remove the chicken to a serving plate, then crumble in the bacon and pour in the wine. Bubble until slightly thickened, then pour over the chicken to serve.
Serves 4
Cooking with Nigella 