Creamy SagePancetta Chicken

with baby new potatoes, baby carrots, and tenderstem broccoli spears
Cook time30 min


  • 4skinless chicken breasts
  • 4sage leaves
  • 8pancetta slices
  • 1tbsp olive oil
  • 15gbutter
  • 250mldry white wine
  • 180gOriginal Philadelphia
  • 400gbaby new potatoes
  • 250gbaby carrots
  • 250gtenderstem broccoli spears


  • 1.Cover a chopping board with cling film and lay a chicken breast on the board. Cover with another piece of cling film and then use a rolling pin to flatten the chicken slightly to about 1cm high. Repeat for all four breasts
  • 2.Lay a sage leaf on top of each flattened breast and season well. Wrap each breast with two slices of the pancetta.
  • 3.In a frying pan, heat the olive oil and butter. Add the wrapped chicken breasts and cook for about 5 minutes on each side or until golden and thoroughly cooked. Remove the chicken from the pan, and keep warm. Turn up the heat and add the wine. Bubble until reduced by half and then add the Philly. Stir well until the Philly has melted and the sauce is smooth. Season to taste.
  • 4.Just before serving, return the chicken to the pan and coat with the sauce.
  • 5.Whilst the chicken is cooking, put the potatoes in a pan of water and bring to the boil. Simmer for about 15minutes or until cooked.
  • 6.Also bring two pans of water to the boil. To one, add the carrots and cook for about 6 minutes or until tender. To the other pan add the broccoli and cook for about 5 minutes or until tender.
  • 7.To serve, divide the chicken, sauce and vegetables between four warmed serving plates.

Leftover Tip

Use the leftover potatoes to make tomorrow lunch, try mini jacket potatoes with Philadelphia Light and a fresh salad

This recipe uses

Nutritional Information

Typical valuesPer Serving
Energy564.0 kcal
Protein45.5 g
Fat27.6 g
Saturated fat12.7 g
Carb23.4 g
Sugars8.0 g
Salt0.5 g
Dietary fibre4.5 g
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