Usually made with thin veal escalopes, try this to add some interest to chicken fillets. If you cut the fillets thinly, they will cook in next to no time and the pancetta keeps them moist and tender.
2 skinless, free-range organic chicken fillets
8 sage leaves
8 slices pancetta or prosciutto
1/2 cup plain flour
1 tbsp olive oil
1 tbsp butter
1/2 cup white wine
50g butter, chilled and cubed
Remove the supreme (the long thin piece) and set aside*. Cut chicken fillets in half. Cut each half through crossways so that you have two thin, flat pieces.
Place a sage leaf on top and cover with a piece of pancetta. Repeat until all pieces are covered (four pieces of chicken for each fillet). Dust lightly with flour.
Heat oil and butter in a large frying pan and place chicken in the pan, pancetta side down. Cook for a couple of minutes each side, until golden. Remove and set aside.
Deglaze the pan by adding the white wine. Scrape up any lovely meaty bits from the bottom of the pan with a wooden spoon. Next, add the chilled butter, a little at a time, and stir until combined and slightly thickened. When the sauce is ready, return the chicken to the pan and heat through.
Serve with steamed vegetables.
*If you're wondering what to do with the supreme, simply pan fry it and save it for sandwiches tomorrow.