Chicken Breast with Pancetta, Cream and Peas

By á-172430

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, thinly sliced
• 45 g pancetta, chopped
• 4 skinless, boneless chicken breast
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1 cup unsalted chicken stock
• 2 tablespoons mascarpone cheese
• 2 tablespoons water
• 2 teaspoons all-purpose flour
• 1 cup frozen green peas, thawed

Details

Cooking time 37mins
Adapted from cooking light.com

Preparation

Step 1

1. Heat oil in a large skillet over medium, add garlic and cook for 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 to the pan and 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.