Wednesday, February 26, 2014

Chicken Breast with Pancetta Cream and Peas

Another delectable foolproof dish from Cooking Light! It's a little higher in calories and fat than I tend to make but well worth keeping the calories low on the side dishes to indulge in this treat. I served it with a side salad. Enjoy!

Source: Cooking Light


  • 1 tablespoon olive oil 
  • garlic cloves, thinly sliced
  • 1 1/2 ounces pancetta, chopped
  • (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
  • Directions:

  1. 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. 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 

  3. 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.
  4. 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.
Yield: 4 servings (1 chicken breast + 2 TBSP sauce)

Nutrition info per serving:  387 calories, 17.9 g fat, 42 g protein, 7.7 g carbs

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