Tuesday, December 22, 2009
CHICKEN SCHNITZEL WITH BACON AND WHITE WINE
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.
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.