Chardonnay Chicken

Posted on 08/26/10 by admin No Comments

2 tablespoons (30 mL) canola oil
4 oz Pingue pancetta, sliced
1 medium onion, diced
1 cup (250 mL) all purpose flour
4 skinless, boneless chicken breasts, pounded into thin cutlets
salt and freshly ground black pepper
1 cup (250 mL) dry chardonnay wine
1 tablespoon (15 mL) Dijon-style mustard
¼ cup (60 mL) heavy cream
Minced fresh flat-leaf parsley

Coat a large skillet lightly with oil and set it over medium high heat. Add the pancetta and cook until just crisp and lightly browned. Remove and drain on paper towels. Add the onions and cook until translucent and slightly browned, about 5 minutes. Remove, leaving the fat in the pan and set aside.
Put the flour on a plate. Season chicken on both sides and dredge in flour. Heat the skillet over medium high heat, add more oil if needed and place the chicken in the pan without overlapping. You may have to cook them in batches.
Sauté, turning once, until browned on both sides. Transfer the cooked cutlets to a plate and continue sautéing the rest, adding more oil if necessary. Remove chicken from the skillet and add the chardonnay scraping up any browned bits from the bottom of the pan. Cook until the chardonnay is reduced by about a quarter. Stir in the mustard and cream and boil until you get a nicely thickened sauce. Add the onions and pancetta to the sauce and let reheat for 30 seconds. Serve chicken cutlets with the sauce and a sprinkling of parsley.