Bacon makes anything better and here it is sprinkled over chicken in a quick white wine pan sauce.
1 tsp. garlic-infused olive oil
4 strips bacon
4 chicken escallops or large tenders
1/3 cup white wine
Put the oil in a skillet with the bacon. Cook until the bacon is crisp, then remove and wrap if foil.
Add the chicken and cook for 2-3 minutes per side, or until cooked through. You want a high heat so the chicken catches in places. Remove to a serving plate and quickly crumble the bacon on top. Pour the wine into the skillet and let it bubble up, then pour over the chicken and bacon
Serves 4
Cooking with Nigella 
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