Tuesday, October 26, 2010

Chicken Schnitzel with Bacon and White Wine

I've made this quick dish once before, but don't remember it being quite the hit that it was last night. Picky eater #1 DEVOURED his serving and was overjoyed at the sight (and smell) of bacon for dinner. I tweaked the recipe quite a bit and was really pleased with the results.
Chicken Schnitzel with Bacon and White Wine
adapted from Nigella Express

1 tsp olive oil
4 strips bacon
4 boneless, skinless chicken breasts, pounded into even 1/4 inch thickness
1 tbs dijon mustard
1/4 cup white wine (or chicken broth)

Heat oil in large skillet over medium low heat. Add bacon and cook until crisp. Remove from pan to paper-towel lined plate. Pour off all but 1 tbs of bacon grease. Add more olive oil if necessary. Season chicken with salt, pepper, and garlic powder. Cook chicken in 2 batches about 2-3 minutes per side, until golden brown on both sides and cooked through. Remove to plate and cover with foil. Add mustard and wine (or broth) to ban, whisking quickly to remove the bits and color from the bottom of the pan. Pour over chicken, top with bacon. Enjoy.

1 comment:

  1. This is on this week's menu at our house. Have you substituted the broth and found it to actually taste the same or are you just saying that based off what the recipe says? I'm not used to using wines in recipes simply because we're not partakers of it ourselves so it's not in the house. When you cook with wine do you use cooking wine, or actual drinking white wine?