s CHICKEN BREAST WITH PANCETTA CREAM AND PEAS ***
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s CHICKEN BREAST WITH PANCETTA CREAM AND PEAS ***
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Ingredients
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Instructions *** 2-18-21 good, flavor and appearance very good, i used turkey cutlets and they were tuff so, try agian using the real recipe!! *** Rating: 4.5 stars 25 Ratings 20 Reviews You can substitute bacon for pancetta, and cream cheese for mascarpone. By Julianna Grimes Recipe by Cooking Light March 2014 Save Pin More Gallery × Share: How to Make Chicken Breast with Pancetta Cream and Peas × Direct Link https://www.myrecipes.com/recipe/chicken-breast-pancetta-cream Read the full recipe after the video. Recipe Summary Hands-On: 37 mins Total: 37 mins Yield: Serves 4 (serving size: 1 breast half and about 2 tablespoons sauce) Nutrition Info Chicken Breast with Pancetta Cream and Peas IngredientsIngredient Checklist 1 tablespoon olive oil 4 garlic cloves, thinly sliced 1?½ ounces pancetta, chopped 4 (6-ounce) skinless, boneless chicken breast halves .38 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ 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 DirectionsInstructions Checklist 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. Nutrition Facts Per Serving: 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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