Saturday, November 6, 2010
20101106 Bacon-wrapped Chicken in White Wine Sauce
(SOURCE: Koken & Genieten - Ovenhits Special 4)
This dish was so yummy on some garlic mashed potatoes. I felt that something was missing in the white wine sauce, and will replace the water with chicken stock to give the dish a little more flavor next time. Also, a valuable lesson learned today - be sure you very slowly add the butter/flour mixture into the sauce to avoid lumpy sauce. Remember, very slowly!
30g soft butter
9 slices of bacon (ontbijtspek)
2 skinless chicken breasts, patted dry and cut into 4 fillets each
salt and pepper
1 tbsp oil
200ml dry white wine
125ml cream (slagroom)
125g grated cheese
1 tomato, diced
1. Heat oven to 200 degree C. Knead the flour and butter, set aside. Season the chicken fillet with salt and pepper, then wrap each one in a slice of bacon.
2. Heat the oil in a pan over high heat, and brown the bacon-wrapped chicken. Remove the browned chicken to a baking dish.
3. Add the wine, water, and cream to the pan of lovely juice from the bacon fat. Simmer for 5 to 10 minutes. Slowly stir the butter mixture into the sauce, and season well.
4. Pour the sauce over the chicken in the baking dish. Completely cover it with grated cheese. Cook in the oven for about 15 minutes, and then about 2 minutes under a hot grill. Scatter diced tomatoes over the dish, and serve.