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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.

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Rate this recipe 4.6/5 (116 Votes)


  • 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


Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 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.

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.

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