4 slices bacon
1 1/3 lb. chicken breasts
Salt & pepper
3 scallions
2 tbsp. white wine or chicken stock

Cut the bacon into 1/2 inch pieces. Cut the chicken, across the grain, into 1/2 inch slices and toss it with 1/4 teaspoon salt. Cut the scallions, including the green tops, into thin slices. Brown the bacon in a large frying pan. Remove it from the pan.

Put half the chicken in the pan and sear over medium-high heat, stirring frequently, about 3 minutes. Add to the cooked bacon and cook the remaining chicken in the same way. Return the bacon and chicken to the pan and cook for 5 more minutes. Add the wine or stock and stir with a wooden spoon to deglaze the bottom of the pan. Stir in scallions and season to taste with salt and pepper. Serve with rice or buttered noodles.