Master your Minecraft

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to
for a chance to win.
Privacy Policy

Tour our stores

    Recently Viewed clear list

    What I'm Giving | December 5, 2014

    William Gibson: IMG William Gibson: What I'm Giving

    At Powell's, we feel the holidays are the perfect time to share our love of books with those close to us. For this special blog series, we reached... Continue »

Qualifying orders ship free.
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
2 Local Warehouse Cooking and Food- US General
1 Remote Warehouse Cooking and Food- General

More copies of this ISBN

In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks


In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks Cover




Chicken Paillards with Pancetta and Sage

Serves 4


4 boneless, skinless chicken breast halves

Kosher salt and freshly ground black pepper

1 large egg, beaten

12 sage leaves (8 whole, 4 chopped)

6 thin slices of pancetta

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 shallot, minced

1 tablespoon all-purpose flour

1/2 teaspoon thyme leaves

1/4 cup dry white wine

1 cup chicken stock, preferably homemade, or low-sodium store-bought


1. Pound the chicken breasts to an even thickness of 1/4 inch. Sprinkle with salt and pepper, and flip. Brush lightly with the egg. Press 2 sage leaves onto each piece of egged chicken, then cover with pancetta (about 1 ½ slices per breast), and press again. Refrigerate for 15 minutes.


2. Heat a large saute pan over medium-high heat for about 5 minutes. When the pan is hot, add the olive oil and the chicken, pancetta side down. Cook until golden brown, about 3 minutes. Flip the chicken, and cook until cooked through, 2 to 3 minutes. Transfer to a warm plate and cover with foil.


3. Add the butter to the pan, reduce the heat to medium, and cook the shallot until soft, 3 minutes. Add the flour, stir, and cook for another 2 minutes. Add the thyme and wine, and deglaze, scraping up the brown bits; simmer for 3 minutes. Add the stock and chopped sage, and simmer until thickened, a few minutes. Serve the chicken on a pool of the sauce.

Product Details

Allen, Ted
Clarkson Potter Publishers
Cooking and Food-US General
Publication Date:
9.75 x 7.75 x 0.95 in 2.3 lb

Other books you might like

  1. Kingdom Keepers #05: Shell Game New Hardcover $17.99
  2. Derek Trucks - Already Free New Trade Paper $24.99
  3. The Queen's Lover (Large Print)... New Hardcover $33.25
  4. Alice Bliss
    Used Trade Paper $3.95
  5. The Newlyweds
    Used Hardcover $4.95
  6. In the Kingdom of Men
    Used Trade Paper $9.50

Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Languages » ESL » General

In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks Used Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 272 pages Clarkson N Potter Publishers - English 9780307951861 Reviews:
"Publishers Weekly Review" by , "Out of the 75 color photographs that adorn the 100 recipes in this robust collection, 12 include glasses of wine, most held either by the author or by one of his attractive friends. This bit of clever subliminal seduction is Allen's way of telling the reader to relax. During his day job, as host of Chopped on the Food Network, he presides over tense, high-speed cook-offs. In the book the focus is on food that takes time and its inherent pleasures, or, as he puts it, 'Corks popping, an endless playlist on the stereo, pans heating up on the stove.' He conjures an atmosphere that is easy to buy into. Six chapters cover appetizers, salads and sides, entrees, desserts, and breakfasts/brunch. Entries are arranged by ingredient, making for some dramatic cross-cultural progressions like mussels in green curry, followed by scallops and cheddar grits, followed by fried rice with crab. Desserts reach out across extremes of flavor, from chili-spiced fudge sauce or sour cherry cobbler to sweet avocado mousse. Near the center of the book is his 'ultimate spaghetti and meatbrawls with serious Sunday gravy,' a 23 ingredient, slow simmer affair that results in a classic Italian dish with a 'vivid orange' sauce. Wine, of course, would go well with this and nearly all the other offerings. But should there be any potables left over, Allen also includes a helpful tutorial on making homemade vinegar." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
  • back to top


Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at