Chicken Breast with Pancetta Cream and Peas

You can substitute bacon for pancetta, and cream cheese for mascarpone.

Photo by Shelly H.
Adapted from myrecipes.com

PREP TIME

37

minutes

TOTAL TIME

37

minutes

SERVINGS

--

servings

PREP TIME

37

minutes

TOTAL TIME

37

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    tablespoon olive oil

  • 4

    garlic cloves, thinly sliced

  • 1 1/2

    ounces pancetta, chopped

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • 3/8

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/2

    cup dry white wine

  • 1

    cup unsalted chicken stock (such as Swanson)

  • 2

    tablespoons mascarpone cheese

  • 2

    tablespoons water

  • 2

    teaspoons all-purpose flour

  • 1

    cup frozen green peas, thawed

Directions

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. 2. 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. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: