These Chicken Paillards with Pancetta and Sage from In My Kitchen by Ted Allen are an easy way to wow a crowd, without any fuss. Delicious, flavorful ingredients (who doesn’t love pancetta?) and simple preparation make this an idea dinner party dish. The earthy flavor of the sage, along with the salty pancetta and the lean chicken all come together in this dish. With just a baguette and some salad on the side, you’ve got yourself an amazing meal!
Recipe for Chicken Paillards with Pancetta and Sage
From In My Kitchen by Ted Allen
4 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 large egg, beaten
12 sage leaves (8 whole, 4 chopped)
6 thin slices of pancetta
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 shallot, minced
1 tablespoon all-purpose flour
1/2 teaspoon thyme leaves
1/4 cup dry white wine
1 cup chicken stock, preferably homemade, or low-sodium store-bought
1. Pound the chicken breasts to an even thickness of 1/4 inch. Sprinkle with salt and pepper, and flip. Brush lightly with the egg. Press 2 sage leaves onto each piece of egged chicken, then cover with pancetta (about 1 ½ slices per breast), and press again. Refrigerate for 15 minutes.
2. Heat a large saute pan over medium-high heat for about 5 minutes. When the pan is hot, add the olive oil and the chicken, pancetta side down. Cook until golden brown, about 3 minutes. Flip the chicken, and cook until cooked through, 2 to 3 minutes. Transfer to a warm plate and cover with foil.
3. Add the butter to the pan, reduce the heat to medium, and cook the shallot until soft, 3 minutes. Add the flour, stir, and cook for another 2 minutes. Add the thyme and wine, and deglaze, scraping up the brown bits; simmer for 3 minutes. Add the stock and chopped sage, and simmer until thickened, a few minutes. Serve the chicken on a pool of the sauce.