Chicken and Bacon in A White Wine Marinade
Over a year ago
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Ingredients
- 4 Chicken Breasts
- 1 to 2 Glasses of white wine
- 1 tablespoon Honey
- 1 tablespoon lemon juice
- Pepper
- 6 slices bacon
- 4 Pasta portions
- 2 tablespoons cream
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Succulent chicken that is easy to cook after being marinated for min 6 hours.
Method
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1
Mix the wine, honey and lemon juice into a bowl suitable for marinading. Sprinkle with pepper and add the chicken.
Ideally the chicken should be more or less covered with the liquid. Leave for min 6 hours. If your bowl is shallow you will need to stir the chicken a couple of times during the marinating period to ensure meat is properly marinated.
When ready to cook start the pasta. Assuming you are using dried pasta this will take 12 mins.
Heat olive oil and butter into a frying pan.
Cut off the bacon fat and cut the bacon into pieces.
When oil and butter is hot put in the chicken pieces frying fast at first to seal the meat. Turn the heat down to gently fry. If meat starts to stew turn up heat to evaporate the liquid. Turn / stir the chicken to avoid burning.
After 5 mins put in the bacon and continue to cook. Check a large piece of chicken to ensure it is cooked. When cooked stir in the cream and heat. Put chicken mixture on top or beside the pasta.
Serve with colourful vegetables such as spinach and red cabbage.
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