by Sonali aka the Foodie Physician
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my 21 recipes »
Sonali aka the Foodie Physician's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
4 ounces pancetta, small diced Ask a question about this ingredient
4 boneless chicken breasts, skin on Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
1/4 cup minced shallots Ask a question about this ingredient
1 tablespoon dijon mustard Ask a question about this ingredient
1 1/2 tablespoon cider vinegar Ask a question about this ingredient
1/2 cup chicken stock Ask a question about this ingredient
1 tablespoon packed light brown sugar Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepHeat the olive oil in a large oven-safe skillet or cast iron skillet over medium high heat. Add the pancetta and cook until browned and crispy. Remove from skillet and drain on paper towels.
Ask a question about this stepSeason the chicken with salt and pepper on both sides. Add the chicken breasts skin side down to the drippings in the hot skillet. Cook 2-3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in oven 15-20 minutes, or until the internal temperature reaches 170 degrees. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.
Ask a question about this stepPour off all but 1 tablespoon of drippings from the skillet. Heat the skillet on the stove over medium heat. Add the shallots and cook 1-2 minutes until translucent. Stir in the Dijon mustard and cider vinegar and cook until vinegar is reduced. Raise the heat and whisk in the chicken stock and brown sugar. Cook 3-4 minutes until sauce thickens. Taste and season with salt and black pepper to taste.
Ask a question about this stepTo serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.
Ask a question about this stepDid this with pork chops. Good with some sautéed apples. Really love the recipe
Made this for supper a couple nights ago- turned out amazing. The sauce was just lovely. My only complaint was - not enough sauce! I think perhaps my cast iron pan was so warm that everything reduced down too quickly. Next time I will try with chorizo, skinless chicken breast and 50% extra sauce. Definitely will make again. Thanks!!
This was FABULOUS! I used a whole grain Dijon mustard - the texture that the seeds added was an extra bonus. We'll be having this again and again.
I made this dish last night with a small change- I rubbed the skin-on chicken with a little chile powder, salt and brown sugar before searing. The color was gorgeous! The chicken was very moist. I made the recipe for clients, to the point where the chicken is seared and the sauce on top. They finished it in a 400 degree oven and it came out beautifully. Thanks!
That's a great idea to rub some spices on the chicken first. Thanks for trying the recipe- I'm happy you liked it!
Wonderful- obviously an adaptable recipe, becuase I was using my oven for roasted veggies (at 500 degrees, so couldn't "share")- so cooked this throughout on the stovetop- browned the chicken as directed, but then dropped the heat and covered the skillet to finish the chicken. Came out wonderful, and the sauce was a favorite. I'll have to come back to try the "real"recipe. Sonali- thanks for posting this!
Glad to hear it- thank you for trying the recipe!
Great Sunday night dinner - I had most of the ingredients in the fridge already. Used ham and chorizo in place of the pancetta and boneless, skinless chicken breasts like a number of other cooks. These substitions generated less fat in the pan, requiring a little extra olive oil My son & I both loved the dish.
Thanks for your comment, Alison- I think the next time I make this dish I'll try it without the skin to save on some calories!
Delicious and easy -- perfect for a weeknight meal. I made it with boneless chicken breast without the skin and it was still wonderfully favorable.
Thank you for all of the positive comments- I'm really happy that you liked the recipe!
This was great! So simple with lots of flavour. This will be added to my "make again" file.
This was great! So simple with lots of flavour. This will be added to my "make again" file.
I made this last night with boneless skinless chicken breasts and it worked out really well, delicious and easy enough to make. The lack of skin and the leanness of the meat changes the drippings and affected the sauce. It was delicious but didn't have the texture of the photo. Next time I make it, I won't remove all the drippings and see if I can get the sauce a little closer to yours.
i just made this for two med school classmates. SUCCESS! thank you.
Made this for dinner tonight, delicious! It pleased both my husband and the kids.
Awesome recipe, didn't have pancetta, but I did have prosciutto on hand. SAVED!
I'm glad you liked it- thanks for trying it out!
This is a very good recipe. I made it for dinner tonight. It is quite easy to make and delicious. The recipe is going in my permanent file, because I will make this again. I didn't have any pancetta so I used American bacon. The salty, smoky, bacon crunch worked great against the sweet/sour of the sauce.
I'm so glad you like it! I also think it has a lot of flavor for a relatively quick recipe.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Did this with pork chops. Good with some sautéed apples. Really love the recipe