Chicken Paillards with Pancetta and Asparagus

I've figured something out finally and it has to do with chicken breasts. In my book, the only way to cook the darn things so they aren't dried out, ossified and lacking in flavor is to pound the heck out'a them and cook 'em quick. This is adapted from a Nick Stellino recipe in his book Mediterranean Flavors for Chicken Scallopini with Ham and Asparagus although I have to admit I did some "adjusting" which may or may not have been a good thing.

 
For one thing my scallopini was a paillard rather than scallopini because I left it large and certainly a lot thicker than scallopini should be. I also used pancetta instead of ham because I forgot to buy the darn stuff and vermouth instead of white wine because I had a little "pinot" hangover from Friday night and didn't want to crack a bottle of wine. In hindsight I should have used marsalla instead because it would have matched the pancetta's flavor better. Have I rambled enough?

It was tasty though and one of those quick get it over with on a Saturday night dinners after a hot 90's day. It's hard to go wrong with mashed potatoes with any kind of sauce really and I'd do it again some time - just differently if you get my drift.

Here's what I did and I've noted my recommended changes in italics. Regardless it's all rather "spring like" and about as far as you can get from dry, boring and bland. Honest!

Chicken Paillards with Pancetta and Asparagus Adapted from Nick Stellino’s Mediterranean Flavors

1 whole chicken breast, with bone and tenders removed and reserved for another use

Salt and coarse ground black pepper

2 tablespoons all purpose flour

2 tablespoons oil

1 tablespoon butter

4 ounces diced pancetta

3 garlic cloves, thickly sliced

1/8 teaspoon red pepper flakes

1/2 teaspoon dried thyme

1/2 pound asparagus, cut into one inch pieces with tips left intact

1/2 cup dry vermouth “dry marsala would be a better choice”

1/2 cup chicken stock

2 tablespoons Wondra instant blending flour

Place chicken breasts in a large zip bag and pound to approximately a quarter inch thickness. Season both sides with salt and pepper and coat with flour, shaking off excess. In a large sauté pan, heat oil until shimmering over medium high heat. Add butter and when melted add chicken paillards. Cook for 3 minutes on one side and two on the other (5 minutes total). Remove chicken to a plate and keep warm. Drain all but 1 tablespoon of fat from pan and add pancetta. Cook for approximately 3 minutes or until pancetta just starts to crisp up. Add garlic, red pepper flakes, thyme and asparagus. Sauté for 1 minute, stirring constantly to prevent garlic from burning. Add vermouth “marsala” and cook until slightly reduced. Mix chicken stock with Wondra and add to pan. Bring to a boil to thicken sauce. Return chicken to pan to warm slightly and coat with sauce. Serves 2. Download Chicken Paillards with Pancetta and Aspargus

Comments

[Mary from Apron Strings & Wedding Rings]

Good morning June! Wine & thyme does it for me any old day. Looks & sounds wonderful! - Mary L.

[Mary]

That is a lovely plate of food. Your chicken looks wonderful and I'm sure it was delicious - wrong wine and all :-). Have a great day. Blessings...Mary

[June]

I know...I'm so picky. I mean really, how can you go wrong with wine, thyme and taters!

[Nanan]

I would have enjoyed that totally! It looks delish! I think the 90s temps got to you - HA!

[June]

Lea - the 90's are still gettin' to me and we're heading upward. Good grief it seems early this year.