Chicken Breast with Pancetta Cream and Peas

Chicken Breast with Pancetta Cream and Peas

from myrecipes.com
37 min
1 4 (serving size: 1 breast half and about 2 tablespoons sauce)

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 ½ ounces pancetta, chopped
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • .38 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ 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. 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. 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. 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.