CHICKEN AND BACON ESCALOPES

CHICKEN AND BACON ESCALOPES

Serves 4

This is based on a Nigella recipe.

1.5 Syns per serving - based on the higher Synning of the wine and using olive oil, instead of Frylight

1 tsp. garlic infused olive oil (or just use ordinary and fry a clove of garlic, along with the bacon) - 2 Syns
4 rashers bacon, all visible fat removed
4 skinless chicken breasts
100ml dry white wine - 3 - 4 Syns

Place the chicken breasts on a sheet of cling film and cover over with cling film too. Bash to about 3mm in depth with a wooden rolling pin, evenly.
Heat the oil in a non-stick frying pan and add the bacon, cooking until crisp. Remove the bacon from the pan and wrap in foil.
Fry the chicken in the hot pan for about 2 minutes on each side, or until cooked through, making sure they are beautifully golden.
Remove the chicken onto a warmed plate, covering it with foil.
Chop the cooked bacon into the pan, then pour in the wine, letting everything bubble up. Pour over the escalopes.

Gorgeous with new potatoes/SW wedges and veg.