Chicken Breast With Pancetta Cream And Peas Recipes

CHICKEN BREAST WITH PANCETTA CREAM AND PEAS

Chicken Breast with Pancetta Cream and Peas image

Number Of Ingredients 1

Ingredients

1 batch 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; 2 tablespoons cream cheese; 2 tablespoons water ; 2 teaspoons all-purpose flour; 1 cup frozen green peas, thawed

Steps:

. 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.

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Heat a large skillet over medium heat. Add oil to the pan and swirl to coat. Add the garlic and cook 2 minutes, stirring frequently. Remove the garlic from the pan using a slotted spoon. Reserve the garlic.
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Sprinkle the chicken with salt and pepper; saute 4 minutes on each side. Remove ghe chicken from the pan.
Add the wine; bring to a boil, scraping the pan to loosen the browned bits. Cook until the liquid almost evaporates, about 3 minutes. Return the chicken to the pan. Add the stock and bring it to a boil. Reduce heat to medium and cover. Cook for 6 minutes or until the chicken is done. Remove the chicken from the pan and keep warm.

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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.

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