Chicken fillet with bacon and peach or nectarine

Name: chicken fillet with bacon and peach or nectarine
Total time: 25 min
Yield: 4
Ingredients: 300 gram chicken flute; 8 slice breakfast bacon; 25 gram butter; 2 peach; 100 ml wine

Ingredients

Directions

Cut the pieces of filet into equal pieces, count on two pieces per person.
Rub 2 pieces of chicken fillet with freshly ground pepper per person and wrap each piece in a slice of bacon.
Heat the butter in a frying pan until the foam dries.
Fry the pieces of chicken breast in bacon on medium high heat in ten minutes until done and crispy brown.
Meanwhile, peel the peaches or nectarines and cut each peach or nectarine into twelve parts.
Place the pieces of chicken in bacon on a warm plate and keep them warm under aluminum foil.
Place the peach or nectarine wedges in the shortening and bake for three minutes until they are slightly colored and softened.
Spoon them with the chicken.
Pour the wine into the shortening and stir the cakes.
Let this reduce to high heat until a nice gravy.
Place two pieces of chicken in bacon on each plate and spread the segments of peach or nectarine over them.
Pour some gravy over it.
Tasty with snow peas and baked potatoes.