Chicken Breast With Pancetta Cream & Peas

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.