Meat Brush

The dish is called "Brushwood" not because the meat crunches like brushwood, but because it is made according to the principle of "Brushwood" cookies!
Thanks to the bacon, the chicken fillet turns out to be more juicy, with a light smoked taste

Ingredients

• chicken fillet 500 g
• bacon thin
• sour cream 3 tbsp
• cognac 50 g
• salt, pepper to taste

Directions

1. Cut the chicken fillet into thin small pieces about 15 cm long, season with salt and pepper to taste, beat off a little if desired.
2. Place a piece of bacon of the same size on top of the fillet.
3. Cut through both layers along a small incision of about 2-3 cm in length.
4. Thread one end of the chicken fillet along with the bacon into the slot, turning it to the other side.
5. Fry the resulting "brushwood" in a pan with heated vegetable oil until golden brown on all sides.
6. Add cognac, and after 1-2 minutes add sour cream.
7. Reduce heat and simmer, covered, until the sauce is tender and slightly thickened. Such meat can be served with any side dish.