Chicken With White Wine Sauce

1. 1

   In a large pan fry the bacon until crispy.

2. 2

   Remove bacon from pan but not the fat rendered.

3. 3

   Add the chicken to the pan and continue cooking until the chicken is golden brown add salt and pepper to taste.

4. 4

   Once the chicken is golden brown, remove the chicken from the pan and drain as much fat as possible.

5. 5

   Return pan to the stove, put it on low heat and add the wine and loosen the brown bits from the pan.

6. 6

   In a bowl mix the water and the cornstarch together and add it to the wine, stir.

7. 7

   Bring back the bacon and the chicken to the pan, add the green onions and peas, check for seasoning.

8. 8

   Cover and keep on low heat for about another 15 minutes until the sauce thickens.

9. 9

   If you want a thicker sauce just add more water and cornstarch mixture.

10. 10

    Serve over spaguetti.

11. 11

    Sprinkle with some grated parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.