- 37 mins
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
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.
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