Chicken Breast With Pancetta Cream & Peas
Recipe: #29077
February 18, 2018
Categories: Chicken, Cheese, Southern No Eggs, Wine, Frozen Vegetables, Boneless Pieces, Chicken Dinner, more
"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!"
Ingredients
Nutritional
- Serving Size: 1 (273.3 g)
- Calories 388.9
- Total Fat - 11.3 g
- Saturated Fat - 2.9 g
- Cholesterol - 169.2 mg
- Sodium - 518.3 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 2 g
- Sugars - 2.1 g
- Protein - 59.2 g
- Calcium - 76.5 mg
- Iron - 2.8 mg
- Vitamin C - 15.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
Sprinkle the chicken with salt and pepper; saute 4 minutes on each side. Remove ghe chicken from the pan.
Step 4
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.
Step 5
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.
Tips
No special items needed.