Rating: 4.5 stars
25 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Julianna Grimes
Recipe by Cooking Light March 2014

Gallery

Read the full recipe after the video.

Recipe Summary test

hands-on:
37 mins
total:
37 mins
Yield:
Serves 4 (serving size: 1 breast half and about 2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

387 calories; fat 17.9g; saturated fat 6.4g; mono fat 6.8g; poly fat 3.1g; protein 42g; carbohydrates 7.7g; fiber 1.6g; cholesterol 134mg; iron 1.5mg; sodium 630mg; calcium 50mg.
Advertisement