Step 1

Using a cutlet bat or a rolling pin, bash out the chicken breasts to about 1cm thick (this will help them to cook right through more quickly). Season with salt and black pepper.

Step 2

Cut the smoked streaky bacon into short, thick strips.

Step 3

Melt the butter in a large sauté or frying pan, then add the olive oil.

Step 4

Place the chicken breasts skin-side down in the pan and let them cook, at a moderate heat, for 7-10 minutes, or until they are golden on the underside.

Step 5

Turn them over, push to one side of the pan and add the bacon to the other.

Step 6

Cover with a lid and continue cooking for a further five minutes.

Step 7

Stir the bacon so it cooks on both sides, add the chopped thyme to the pan with the grapes.

Step 8

Replace the lid and continue cooking until the chicken is cooked right through, the bacon is golden and the grapes are soft and just starting to collapse.

Step 9

Remove the chicken to a plate and cover with a lid or upturned plate to keep it warm.

Step 10

Pour a glass of white vermouth, white wine or dry marsala into the pan and let it sizzle and reduce, stirring with a wooden spoon to dissolve any tasty chicken bits left behind in the pan.

Step 11

Transfer the chicken to warmed serving plates, then spoon over the grapes, bacon and pan juices.