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.

Photo by Kira A.
Adapted from cookinglight.com

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

Servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from cookinglight.com

Ingredients

  • 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

Directions

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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