Season the chicken supremes with salt and pepper, then coat them in breadcrumbs. Fry them in oil with a tablespoon of margarine, brown them, and add a little wine and the stock cubes.
Mix the flour with the water and pour this preparation over the supremes. Add the raisins and bacon. Boil for 1 minute, add the rest of the wine, and turn off the heat. Serve with rice and salad.
