Chicken Paillards with Pancetta & Sage
Makes: 4 servings
Preparation time: about 40 minutes 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 pancetta 2 tbsp (25 mL) extra-virgin olive oil 1 tbsp (15 mL) unsalted butter 1 shallot, minced 1 tbsp (15 mL) all-purpose flour 1/2 tsp (2 mL) thyme leaves 1/4 cup (50 mL) dry white wine 1 cup (250 mL) chicken stock, preferably homemade or low-sodium store-bought 1. Pound the chicken breasts to an even thickness of 1/4 inch (6 mm). 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 1½ slices per breast), and press again. Refrigerate for 15 minutes.
2. Heat a large sauté 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. 4. 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.