What a wonderful divergence from cold potato salad tossed with mayonnaise!
4 1/2 lbs. baby potatoes
4 scallions, finely sliced
1 tbs. garlic-infused olive oil
8 slices bacon, sliced
1-2 tsp. white vinegar
1 tbs. wholegrain mustard
Bring a pan of water to a boil and tip in the potatoes. Cook for 20 minute, or until tender. Drain and put into a large bowl with the scallions.
Heat the oil in the same pan and add the bacon, then cook until crispy. Remove from the pan. Take the pan off the heat and stir in the vinegar and mustard. Tip into the bowl, toss everything together and scatter with the bacon.
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.