Chicken Breast with Pancetta Cream and Peas

You can substitute bacon for pancetta, and cream cheese for mascarpone.

Chicken Breast with Pancetta Cream and Peas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 4

    garlic cloves, thinly sliced

  • ounces pancetta, chopped

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • ½

    cup dry white wine

  • 1

    cup unsalted chicken stock (such as Swanson)

  • 2

    tablespoons mascarpone cheese

  • 2

    tablespoons water

  • 2

    teaspoons all-purpose flour

  • 1

    cup frozen green peas, thawed

Directions

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes, stirring frequently. Remove garlic from pan using a slotted spoon; reserve garlic. Increase heat to medium-high. Add pancetta; sauté 4 minutes or until crisp. Remove pancetta from pan using a slotted spoon; reserve pancetta. 2. Sprinkle chicken with salt and pepper; sauté 4 minutes on each side. Remove chicken from pan. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until the liquid almost evaporates (about 3 minutes). Return chicken to pan. Add stock; bring to a boil. Reduce heat to medium, cover, and cook for 6 minutes or until chicken is done. Remove chicken from pan. 3. Add mascarpone to pan, stirring with a whisk until smooth. Combine water and flour, stirring with a whisk. Add flour mixture to pan; bring to a boil. Cook 2 minutes; stir in pancetta, garlic, and peas. Cook 1 minute. Serve sauce over chicken


Nutrition

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