February 18, 2018
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Dairy, Cheese, Southern, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Weeknight Meals, Skillet, Stove Top, No Eggs, Wine, Frozen Vegetables, Make it from scratch, Boneless Pieces, All Occasions more
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"I like this recipe because I can get it together in a little under an hour, and it tastes delicious. Picky eaters will even eat it!"
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.
Increase the heat to medium-high. Add the pancetta; saute 4 minutes or until crisp. Remove the pancetta from the skillet using a slotted spoon. Reserve the pancetta.
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.
Add the mascarpone to the pan, stirring with a whisk until smooth. Combine the water and flour, stirring with a whisk. Add the flour mixture to the pan; bring to a boil. Cook 2 minutes; stir in the pancetta, garlic, and peas. Cook 1 minute. Serve over the chicken.
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I down sized the recipe to serve two...I used the bacon and the cream cheese options...I had all the ingredients so no need to run to the store...I love that...talk about loving something...the hubby raved about this chicken dish and he really doesn't care for chicken...this is a keeper and going in my best of 2018 cookbook...made for FYC tag game...