Sunday, October 6, 2013

Pan-fried Chicken with Bacon and Asparagus for #SundaySupper

When you pan-fry chicken with bacon, the resulting salty stickiness creates its own delectable sauce, especially when you add a little butter and white wine at the end.

Back in 2002, I met a new love. He was witty and adorable in a crooked-tooth sort of way with a cocky grin and an easy manner that drew me in. We met almost daily, me with pen and paper in hand, ready to take down the words of deliciousness and technique that tumbled from his rosy lips as easily as his broad sunshiny smile. It was the start of a beautiful relationship that added joy and laughter and good food to my life that has continued to this day. And he is not just a pretty face that could cook! Oh, no! He is also a philanthropist, educating young, at-risk men and women so they can earn their way and learn to be part of a team, bringing misfits into the fold of the tight culinary world. He also aspires to get the world cooking healthy meals for their families and to bringing real food into the lunchrooms of schools, to better nourish and educate our growing children. So I guess you all know I am talking about Jamie Oliver, right? Anybody else in love with him too?

Our Sunday Supper theme this week is one-pot meals and two of my favorites come from a single episode of Jamie’s show Oliver Twist, which first aired in 2003. You can still find the original recipes on Food Network. I make today’s dish almost exactly as written, only increasing amounts depending how many are coming for dinner. I’ve also been know to substitute fine green beans for the asparagus when they are out of season or hard to come by. The ingredient amounts are flexible, depending on your appetite so, by all means, if your pan is big enough, add more tomatoes or asparagus (or green beans) if you are extra hungry. I also use my huge non-stick pan to make this for four or six, doubling or tripling the amounts you see here.

Ingredients to serve two
2 boneless, skinless chicken breasts
Sea salt flakes and freshly ground black pepper
Olive oil
2 slices smoked bacon, preferably thick cut
2 good handfuls asparagus spears, woody ends trimmed off (or substitute green beans)
16 cherry tomatoes
10 Kalamata olives, stones left in
Handful basil leaves
1 tablespoon unsalted butter
1/4 cup or 60ml dry white wine

Cut the thick end of the chicken breast into three relatively even pieces. I loved this trick when I first saw it and use it in other recipes now. It helps the breast cook faster and more evenly since the thick part is cooked when the thin part is. Season the breasts on both sides with a generous sprinkle of sea salt flakes and freshly ground black pepper.

Heat a large (at least 12in or 30cm wide) non-stick frying pan and add a drizzle of olive oil. Put the chicken breasts in, round side down and pan-fry for two to three minutes or until the breasts are a lovely golden brown.

Turn the breasts over and lay one folded bacon strip on top of each. Add the asparagus, tomatoes and olives into the pan.

When the other side of the chicken is golden, which takes just a couple of minutes, carefully flip the chicken breast back to the other side, along with the bacon. You want the bacon to crisp up. It took mine only four minutes, so keep an eye on it. Your heat should still be up high so that the asparagus and tomatoes get a little charred on the bottom. Toss them around gently with tongs.

Turn the chicken back over so the bacon is on top again and add your basil and the butter. Add in the white wine and remove from the heat.

Give the whole pan a gentle shake so the wine and melted butter mix and the basil wilts. Jamie suggests smashing a few tomatoes to make a sauce, but I find that the sauce is lovely just as is from the butter and white wine and the sticky bits from the pan-frying bacon and chicken.


This is not only a great one-pot meal, but it lives up to the name of Jamie’s episode title, which was Flash in the Pan. I timed this and from the moment I cut the first chicken breast until the photo when I am dripping on the sauce on the plate, was 18 minutes!

Sunday Supper Movement

If you’d love to see all the other great one-pot wonders the Sunday Supper group have for you this week, join me and our host, the talented Amy Kim from kimchi MOM,  and click on the links below.
Take the chill off” Chilis, Soups, and Starters
“Put meat on your bones” Stews
“Make room for seconds” Main Dishes
“Can’t say no” Desserts
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Pin It


  1. LOL. I thought you were referring to a chef person in one of the wonderful places you've lived on planet earth. Your chicken does look marvelous. And bacon plus asparagus only makes everything better!

  2. I am completely in love! I had no idea you could cut a breast like that! And in love with Jamie...SOLD! This dish looks fabulous - LOVE LOVE LOVE it!

  3. I know, right?! Isn't that cool and why did it never occur to us, Amber? We love, love, love it at our house too!

  4. If only, Kim! I would love to meet him in person one day, but I fear I would be speechless. Since you've met me, you know what a strange thing that would be! Bacon plus anything is a winning combination in my book. :)

  5. My mother thinks she discovered Jamie Oliver last year. It was the first she'd heard of him, and she pretty excited to tell the world about this hot, new chef that was breakin' out on the scene.

    I almost felt bad when I showed her his list of 4.5 million cookbooks, television shows, celebrity appearances and podcasts...

  6. That is too funny, Movita! Bless her heart. But I am glad to hear of another fan, even if she did come late to the fan club.

  7. This looks like such a wonderfully colorful and tasty Sunday Supper! YUM.

  8. Hand raised high - love that man! And I may love this dish almost as much...the color! Seriously, my mouth is watering...I need this for dinner soon.

  9. I know! The colors are just so inviting! Do try it, Heather. So quick and delicious!

  10. This looks amazing! I love cooking with olives. Their briny goodness just make everything better. Thanks for sharing this! yum!!

  11. Love pan fried chicken and i love how you added the veggies in it. I am so going ot try making a dish like this!

  12. This is a fabulous dish! I love everything about it. One of the meats I occasionally cheat with is chicken, so I'm pinning this one to make soon!!

  13. I'll arm wrestle you for Jamie Oliver!

  14. Hope you like it, Susan! I think it will be worth a little cheating.

  15. You could really do it with any vegetable that cooks quickly, Jennifer. As I mentioned, I often substitute green beans for the asparagus but any thinly cut veg would do.

  16. Thank you, Shannon. Jamie's actual note mentions that olives are often used in a recipe in place of salt. These semi-dried olives pack a punch of saltiness and flavor.

  17. What a gorgeous plate, Stacy! And I love the hint on fanning the chicken, too.

  18. Such a beautiful meal! I can't wait to make it.

  19. Holey Socks! Yes - bacon and chicken together just do amazing things. What a great dish!

  20. Love the way you wrote this post! The browned chicken and crispy bacon look wonderful!

  21. Yummmm!! Stacy, I think you win the prize for one of the most elegant one pot meals I've ever seen :)

  22. Saw this on FB and shared it immediately, it looks divine, a must make recipe!!

  23. This looks delicious! The chicken and crispy bacon look incredible!

  24. This is the perfect supper. Thank you for sharing!

  25. I love the trick for cutting the chicken, and this looks so delicious and easy to make for just two, or even to double or triple.


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