Bubbly Chicken Pancetta
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Bubbly Chicken Pancetta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
Ingredients
- 4 chicken breasts, halved
- Kosher salt and black pepper
- 1 egg, beaten
- 12 sage leaves, 8 whole and 4 chopped
- 6 slices of pancetta
- 3 T olive oil
- 2 T clarified butter
- 1 shallot, minced
- 1 T arrowroot
- ½ tsp thyme leaves
- 1 T coconut aminos
- 1 cup chicken stock
Instructions
- Pound chicken breast to ¼ inch thick. Sprinkle with salt and pepper on one side, flip and brush with egg on the other. Place 2 sage leaves on each piece of egged chicken, then cover with pancetta and press to stick. Refrigerate for 15 minutes.
- Over medium-high heat, heat a large sauté pan. When it’s hot, add the olive oil, then chicken, pancetta side down. Cook for about 3 minutes, until golden brown. Flip and cook through, about 2-3 more minutes. Place on a warmed plate and cover with foil.
- Reduce heat to medium, add clarified butter to the pan, and cook the shallots for about 3 minutes until soft. Add the arrowroot flour, stirring and cooking for 2 minutes. Add the thyme and chicken stock to deglaze, scraping and removing the brown bits. Simmer for 3 minutes. Then add the coconut aminos, sage, simmer for a few minutes until thickened. Serve the chicken on top of the sauce.
Keywords: chicken pancetta, easy chicken dinner
Equipment
- Cutting board
- Measuring spoons and measuring cups
- Mixing bowls
- Whisk
- Wooden spoon
- Paring knife and 7″ rocking Santoku knife
- Large sauté pan
- Aluminum foil
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