Hands-on Time
37 Mins
Total Time
37 Mins
Serves 4 (serving size: 1 breast half and about 2 tablespoons sauce)

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

EMoon3907's Review

November 06, 2014
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.

TracySmith's Review

March 03, 2014
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!

Ashlie028's Review

September 29, 2014
Delish! Used the precook end bacon instead of pancetta.

hakujin214's Review

April 27, 2014

kphoward13's Review

March 09, 2014
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!

GLEvans89's Review

July 15, 2014

Whygal's Review

April 26, 2014

jdcartier's Review

February 21, 2014
Delicious! I couldn't find marscapone cheese at my store so I substituted with what I had on hand: 1T Greek yogurt and 1T cream cheese combined.

sondraj's Review

March 19, 2014
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.

GrantCooper's Review

March 19, 2014
I cut the breast lengthwise to cook faster. It was a bit salty with the added salt on the chicken. The pancetta provides enough salt by itself. I put over rice. This was very satisfying.