Whew! It’s been a hectic couple of weeks, but hopefully things have settled down for a while now. I’ve got several new recipes to post in the next few days, so be sure to come back and see what’s new!

First, today’s recipe: Lemon Bacon Chicken with White Wine Cream Sauce. I was inspired by Giada de Laurentiis’ recipe for Veal Saltimbocca, but decided to give it my own spin, because veal’s so expensive! So here’s what I came up with. This serves two, and is - despite the bacon! - a delightfully light dish, perfect for summer. I served it with - what else?!? - bacon-wrapped asparagus (another post). It’s a fairly simple recipe, but it looks very impressive!

For the chicken, you will need:
1 fresh lemon
2 chicken breasts
2 strips bacon, cut in half
Italian seasoning (I like the salt-freePampered Chef blend)
salt and pepper
1 tbsp. olive oil

Preheat olive oil in a large pan over medium heat. (For the best browning, don’t use a non-stick pan; use a good heavy-bottomed pan.) Slice the lemon very thinly. You’ll want between 2-3 slices per chicken breast.

Pound the chicken breasts to 1/2-inch thickness, and sprinkle on both sides with salt, pepper, and Italian seasoning. (Don’t use too much salt, though, since the bacon has plenty.) Place the lemon slices on top.

Cover that with the bacon slices.

Place bacon-side up in pan. Cook for 6-7 minutes, until the chicken is golden brown on the bottom.

Using tongs, carefully turn chicken over, and cook until chicken is almost cooked through. Remove to a baking sheet, bacon-side up, and broil for 2 minutes until bacon is very crisp.

For the sauce:
1/4 cup white wine
3 tbsp. heavy cream

Deglaze the pan with white wine; allow to reduce for 2-3 minutes. Stir in heavy cream. Spoon over chicken and serve.

Steve’s verdict: eeeexcellent.