Revised 2018 Jun 22
Ingredients
4 cloves garlic
1 large chicken breast
1 teaspoon rice vinegar
1 tablespoon flour, all-purpose
1/4 cup chicken stock
lettuce, finely shredded, (optional)
mayonnaise, (optional)
Preparation
Dice the bacon and cook the bacon until quite crisp. Drain and reserve the fat
In the same pan cook the chicken skin side down until well browned. Turn and finish cooking. Set the chicken aside and remove the skin. Drain and reserve the fat and return the skin to the pan. Cook until very crisp then chop and add to bacon.
Drain all but a tablespoon of fat from the pan carefully leaving most of the browned bits.
Add the garlic and rice wine vinegar. Sauté for a few minutes. If the garlic starts to brown then add some chicken stock.
Sprinkle flour into the pan and cook adding stock as needed until the the sauce is very thick.
Debone the chicken and chop it coarsely. Add it to the bacon and pulse two or three times in the food processor. It just needs to be finely chopped.
Pour the meat mixture into the roux and combine. Stir in lettuce and mayonnaise if using.
Serve on a sturdy cracker or baguette slice.
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