Ingredients

• 1 teaspoon(s) garlic infused olive oil
• 4 rasher(s) streaky bacon
• 4 chicken escalopes (125g each)
• 100 ml white wine

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.

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