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Chicken Breast with Pancetta Cream and Peas

Chicken Breast with Pancetta Cream and Peas
Photo: Jennifer Causey; Styling: Ginny Branch

 

Hands-on time 37 mins
Total time 37 mins
Yield

Serves 4 (serving size: 1 breast half and about 2 tablespoons sauce)

You can substitute bacon for pancetta, and cream cheese for mascarpone.

Ingredients

  • 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

Nutrition Information

  • calories 387
  • fat 17.9 g
  • satfat 6.4 g
  • monofat 6.8 g
  • polyfat 3.1 g
  • protein 42 g
  • carbohydrate 7.7 g
  • fiber 1.6 g
  • cholesterol 134 mg
  • iron 1.5 mg
  • sodium 630 mg
  • calcium 50 mg

How to Make It

  1. 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.