3170. CHICKEN with BACON, SHALLOTS and BRANDY

a few slices of bacon
1/2-inch thick chicken cutlets
salt
pepper
4 sliced shallots
1 teaspoon of minced garlic
1/2 cup brandy

Cut bacon into one-inch pieces and fry until crisp; remove with a slotted spoon. Season chicken with salt and pepper and sear them in the bacon fat until browned, about two minutes on each side; remove and set aside. Add shallots and garlic and cook for another two minutes; return the chicken to the pan, add brandy, cover, and let simmer for about five minutes, or until the chicken is done and the sauce has thickened somewhat. Serve the chicken topped with the shallots, bacon, and sauce.


bacon recipe courtesy of: Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less; NYC: Simon & Schuster, 200