You can substitute bacon for pancetta, and cream cheese for mascarpone.
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 (such as Swanson)
2 tablespoons mascarpone cheese
2 tablespoons water
2 teaspoons all-purpose flour
1 cup frozen green peas, thawed
How to Make It
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.
Another winner from CL!! I used bacon in place of pancetta and 1/3 less fat cream cheese in place of mascarpone, but this was so amazingly creamy and yummy. It tasted full fat and delicious, but it was not bad calorie wise! I doubled the sauce and tossed some hot penne into the sauce to make a complete meal. I also added some fresh parm cheese to the top with some fresh parsley.
I used Neufchâtel cheese instead of mascarpone, otherwise made as written. Even the leftovers were excellent. Next time I may add sauteed mushrooms to the dish - seems like they would add to the dish. I served it with an orzo and spinach side dish. A keeper!
I tried two Cooking Light recipes today and this is the one we had for dinner tonight. I will definitely be recommending to my friends and family. It was easy and quick to come together and the marscapone cheese made the sauce. Served with a baked white rice and peas. Looking forward to the leftovers!
This chicken was so delicious, which is saying a lot for someone who prefers thighs. I used bacon instead of pancetta but I did use mascarpone cheese. I used thin cut breasts instead of regular cut and so I cooked them for only the first 4 minutes and skipped the second round of cooking. The sauce really takes this chicken to a higher than usual level. I would definitely cook it for guests.