Chicken tastes better when it’s drunk.

Or smothered in white wine as the case may be.

Using up the lasagne sheets I had used for the lamb pasta, and some chicken that I had in the fridge, comes this favourite.

Chicken and bacon cooked, then covered in white wine, then chicken stock and cream to bubble away and reduce.
At the very last minute snow peas and spinach leaves for some green and crunch.

Just the ticket.

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