1 teaspoon garlic oil
4 rashers streaky bacon
4 chicken escalopes approx. 125g each
100ml white wine
Put the oil in a frying pan and add the bacon. 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. 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. 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.
bacon recipe courtesy of: Nigella Lawson