Chicken Paillards with Pancetta and Sage Serves 4 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. Excerpted from In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks by Ted Allen All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.