Behind the Recipes

Pan Roasted Chicken Medallions with Mushrooms and Pancetta in a Sage-Vermouth Sauce by Personal Chef Debby Poe

PREPARATION:

1. Trim the chicken, removing the tenderloins. Hold you knife at a 45° angle and cut each breast into 3/4-inch thick slices. Reserve the tenderloins for another use or add to sautéed chicken. Season chicken slices generously with salt & pepper.

2. In a ten-inch sauté pan, heat the oil over medium heat until it shimmers. Add half of the chicken and cook until lightly browned on both sides and just barely cooked through, (about 2 minutes on each side). Transfer to a plate and repeat with remaining chicken. Cover with foil to keep warm.

3. Return pan to medium heat, add 1 tablespoon olive oil. Add the mushrooms and sauté for a few minutes, then add the pancetta, continue to sauté until you see that the pancetta is getting brown and the mushrooms are soft. Transfer the mushrooms and pancetta to a small bowl and keep to the side. Add the shallots and continue cooking until shallots are softened, about 1-2 minutes.

4. Add the chicken broth, vermouth and sage; increase the heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen any brown bits, until slightly thickened and reduced to about 3/4 cup. Reduce the heat to medium and slowly whisk in the butter one piece at a time.

5. Add the chicken and any accumulated juices to the sauce. Add the mushrooms and pancetta and cook chicken for a few more minutes. Turn to coat with the sauce. Serve immediately and garnish with the extra whole sage leaves.

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