4 servings - 5 WW pts per serving
1 tsp garlic infused oil (I smashed a garlic clove, placed it in hot oil until fragrant, 30 seconds)
4 strips bacon (I used center cut bacon)
4 (4 oz) chicken escalopes or boned and skinned breast halves
1/3 cup white wine
Put the garlic oil in a skillet and add the bacon. Fry until the bacon is crisp. Remove the bacon to a piece of foil, wrap it, and set aside.
Fry the chicken about 2 minutes per side, making sure the pan is hot so the chicken will take on a bronze color.
Remove the chicken to a serving plate. Quickly crumble the bacon into the skillet, then pour in the wine and let it bubble up. Pour over the chicken pieces and serve.
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TASTE NOTES
I have to admit that it went against all my cooking instincts not to season the chicken, but I wanted to experience this dish as Nigella envisioned it. The result: a bland, nothing-special piece of chicken. I didn't think anything that had garlic and bacon and wine in it could be so insipid, but this dish proved me wrong. I'd rather eat a plain, grilled chicken breast and forego the dirty skillet and stovetop. I'm afraid this is 2 out of 2 Nigella recipes that were just plain forgetable. I'll try one more time, but 3 strikes and you're out--of the rotation, that is.
I thought this sounded delicious from the recipe, but I'm glad to know it's not worth the time. Happy HOlidays!
ReplyDeletethanks for an honest review! I'll definitely be avoiding this one.
ReplyDeleteI am amazed that there wouldn't be salt and pepper on the chicken, it would have made all the difference. I swear sometimes I think cookbooks are edited later for "health". There is no way Nigella cooks without salt.
ReplyDeleteSorry you are disappointed again.
Too bad, the recipe looks delicious and definitely one I would like, but seasonings are critical in a simiple dish. Sorry you weren't happy with it.
ReplyDeleteI'm sorry that you didn't like it. I am such a salt-a-holic that I salt and pepper everything without even looking at the recipe. Hopefully your next Nigella recipe will be a knock out!! Hope you have a wonderful Christmas!
ReplyDeleteOnce i had tasted Chicken Schnitzel in a Kosher Restaurant in New York, It was a dry and roasted recipe. I loved it a lot. I think this looks like pasty form because of the wine.
ReplyDelete