Chicken Scaloppine with Pancetta, Leeks and GruyereFeatured by Bighorn Cellars in the Gold Wine Club.
Chicken simmered in creamy gruyere cheese, pancetta and Sauvignon Blanc sauce topped with leeks and more cheese - doesn't get much better than that! Pair with a bottle of Bighorn Cellars Sauvignon Blanc.Yield: 6
Prep Time: 30 Minutes
Cook Time: 40 Minutes
• 6 boneless, skinless chicken breasts, pounded and cut into scaloppini
• 4 ounces pancetta, diced
• 3 cups leeks, thoroughly cleaned and sliced into rounds
• 2 tablespoons flour
• 2 cups chicken stock
• 1 cup 1993 Renaissance Sauvignon Blanc
• 1 cup cream
• 4 ounces grated Gruyere cheese
• Salt and pepper to taste
Sauté pancetta until lightly browned; remove, drain and set aside.
Sauté chicken in pancetta drippings until almost done; remove and set aside.
Sauté leeks until just tender; remove and set aside. Add olive oil to pan as necessary to prevent sautéed items from sticking. Add flour to 2 tablespoons of remaining oil/drippings in sauté pan and blend until smooth. Add chicken stock and blend; then add wine and simmer for 5 minutes. Add cream and cook sauce until reduced to approximately 3 cups. Add pancetta to sauce; then add 3 ounces of the Gruyere cheese and blend until sauce is smooth.
Return chicken to pan and heat through; then serve on a bed of fresh pasta and garnish with leeks and a sprinkling of the remaining cheese.