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Recipe from: Iona Traylor
4 chicken breasts, pounded flat
¼ to ⅓ pound pancetta
½ pint whipping cream
2 to 3 Tablespoons of sage
salt to taste
Pound the chicken breasts flat. Dice the pancetta into small pieces. Add a little olive oil to a large skillet and then begin browning the pancetta (medium heat)
Season both sides of the chicken breasts with sage (I prefer a healthy dose of sage) and a little salt. The pancetta makes things a little salty so be careful with how much salt you add.
Once the pancetta begins to brown, add the chicken breasts. Brown the chicken breasts with the pancetta. You may need to increase the heat. After the chicken has browned, remove the breasts from the skillet and place in the oven for a few minutes to keep warm. Remove the pancetta from the pan with a spoon and blot the skillet with a paper towel to remove some of the oil and grease. Then add the whipping cream and deglaze the pan scraping up as much chicken and bacon from the bottom of the pan. Add the chicken and pancetta back into the skillet. Continue heating until the cream reduces to about ¾ of the original. Turn the chicken over several times while cooking so some of the sage on the chicken rinses off into the sauce. If the sauce is too thick add a touch of milk. Serve with mashed potatoes. It is also good with pasta. Preparation time is about 35-40 minutes.