Bubbly Chicken Pancetta

Bubbly Chicken Pancetta



  • 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
  1. 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.
  1. 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.
  1. 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.




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