Small fillet in bacon
4 servings
30 minutes
Bacon-wrapped tenderloin is a gourmet dish of European cuisine where thin slices of chicken fillet gain new flavor from aromatic sage leaves and crispy bacon. This combination creates a harmony of textures: the juiciness of the chicken is complemented by the salty spiciness of the bacon. Sautéed in butter, the meat develops an appetizing golden crust, while white dry wine reduced in the pan transforms into a delicate sauce that reveals the dish's flavor palette. This treat is perfect for a festive dinner or a cozy family gathering, and its elegant appearance will delight culinary art enthusiasts. The blend of simplicity and sophistication makes this dish special, leaving behind warm taste memories.
1
Prepare all the ingredients.
2
Place sage leaves on the chicken fillet.
- Sage leaves: 8 pieces
- Chicken inner fillet (tenderloin): 8 pieces
3
Wrap each piece with a strip of bacon and secure the bacon with toothpicks if necessary.
- Bacon: 8 pieces
4
In a pan, melt butter over low heat and fry the meat until golden brown on both sides.
- Butter: 20 g
5
Transfer the meat to a clean dish and cover it with foil.
6
Pour wine into the pan and reduce it by three times.
- Dry white wine: 150 ml
7
Remove toothpicks, place the meat on serving plates, and drizzle with wine sauce.
- Bacon: 8 pieces
- Chicken inner fillet (tenderloin): 8 pieces
- Salt: to taste
- Ground black pepper: to taste
