Chicken Breast With Pancetta Cream and Peas
Mascarpone cheese, pancetta, garlic, and peas combine to create a creamy, luxurious pan sauce for simply prepared chicken breasts. It will taste like you cooked all day.
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 1 1/2 ounces pancetta, chopped
- 4 (4 ounce) boneless chicken breast halves
- Kosher salt
- Black pepper
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons Mascarpone cheese
- 2 tablespoons water
- 2 teaspoons flour
- 1 cup frozen green peas, thawed
Preparation time 15mins
Cooking time 30mins
Adapted from cookinglight.com
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.
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.
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.
Makes 4 servings. Each serving = 14 Weight Watchers points.