Day 2: Chicken in a bacon and white wine sauce
The inspiration for Day 2’s recipe comes following a trip to Sydney a few years ago. After a late arrival from the airport, a friend whipped this up for two very hungry travellers. As I watched him quickly put this together, I just knew it was going to be yummy.
I’m not sure if this recipe is exactly what he put in it – but the flavours really lingered in my mind and I wanted to be able to make something similar, without travelling to Sydney and making a special request that he make it again. 🙂
Chicken in a bacon and white wine sauce with creamy mashed potato and steamed asparagus
- 2 chicken breast fillets
- 4 tbs of flour
- 1/2 tsp of lemon pepper
- 4 tbs of olive oil
- 3 rashers of middle bacon, sliced
- 1 1/2 cups of good white wine
- 2 tbs of cream
- Salt and freshly ground black pepper
- The juice of half a lemon
- 2 tbs of fresh, chopped parsley
Cut the piece of chicken length ways, halving the thickness of the meat and giving you two piece to work with.
Place the flour on a large plate, season it with salt and the lemon pepper. Coat the chicken lightly in the flour.
Heat the olive oil in a frying pan over a medium heat. Once the oil is hot enough – fry the chicken until it becomes coloured on both sides. However, it doesn’t need to be cooked all the way through – just browned.
Remove the chicken from the pan and set aside.
You may need to add a little more olive oil to the pan before frying the bacon until it begins to chrispen.
At this point, turn the stove up to a high heat and add the wine, allowing it to bubble and de-glaze the pan. The flour from the chicken should thicken the wine slightly. Allow it to reduce a little – this should take about 2 to 3 minutes at a high simmer.
Place the half-cooked chicken back into the pan and finish cooking it in the sauce – this should take five to 10 minutes, depending on the size of the chicken breasts . The sauce will thicken further. It it becomes too thick, thin it with a little water or chicken stock.
Finish the sauce by adding the cream and parley – once on the plate, drizzle each portion with the sauce and finish with a little squeeze of lemon juice.
This dish will serve two to three people. It is great accompanied by creamy mashed potato and steamed asparagus.
For the mashed potato:
- 4 or 5 large deseree potatoes
- about 4 tablespoons of butter
- about 1/4 of a cup of milk
- salt and pepper to taste
Peel, wash and chop your potatoes. Place them in a saucepan with enough cold water to cover them, along with a few good pinches of salt. Bring to the boil and simmer until potatoes are soft.
Drain the water away and using a metal whisk, break up the potatoes. Add the butter and start to mix, using the whisk. It’s a bit of tough work at the start, but once you had the milk, it gets easier and whisking makes the potato light and lump-free. Add milk slowly until you get the consistency of mashed potato. Add your salt and pepper and make sure you taste it at this point. Add more butter, salt, etc, dependent on your tastes, but it should taste buttery and delicious.
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