Pan-fried Chicken with Pancetta and garlic

Course Main
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Jacqueline Bellefontaine


  • 2 chicken breasts
  • 2 tbsp rapeseed oil
  • 2 cloves garlic peeled and sliced
  • 75 g diced pancetta
  • few fresh sage leaves
  • freshly ground black pepper


  1. Place the chicken breasts between two sheets of cling film and beat with a rolling pin or the flat side of a meat mallet until it is about 1cm thick.
  2. Lightly season with pepper.
  3. Heat the oil in a large frying pan and gently sauté the garlic, pancetta and sage over a medium heat until the pancetta is crispy.
  4. Remove from the pan with a draining spoon, set aside and keep warm.
  5. Increase the heat and add the chicken breasts. Fry for about 3 to 4 minutes each side until the chicken is browned on the outside and cooked through - the juices should run clear when pierced with the tip of a sharp knife.
  6. Return the pancetta, garlic and sage back to the pan toss over the heat for a few seconds. Serve the chicken with the pancetta and garlic sprinkled on top. Drizzle the garlicky flavoured oil from the pan over the chicken and serve immediately.