Chicken with Pancetta Cream and Peas

Jay Long

I have been pulling this one out for special dinners for years. A bit challenging but worth the effort.

5 from 1 vote

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Servings 4 people

Ingredients

1 tbsp olive oil
4 cloves garlic
1½ oz pancetta, chopped
4 boneless, skinless chicken thighs can also use breasts
⅓ tsp salt
¼ tsp ground black pepper
½ cup dry white wine
1 cup chicken stock
2 tbsp mascarpone cheese
2 tbsp water
2 tsp flour
1 cup frozen green peas, thawed

Instructions

Heat a large skillet over medium heat.
Cook garlic in hot oil for 2 minutes, stirring frequently.
Remove garlic using a slotted spoon and set aside.
Increase heat to medium-high. saute pancetta for 4 minutes or until crisp.
Remove pancetta with a slotted spoon and set aside pancetta.
Sprinkle chicken with salt and pepper and, using the same pan, saute 4 minutes on each side. Remove chicken from pan and set aside.
Add wine and bring to a boil, scrape up the brown bits to incorporate them into the sauce.as you stir. Cook until the liquid is almost gone (about 3 minutes).
Return chicken to pan.
Add chicken stock and 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 and whisk until smooth.
Combine water and flour and whisk them together until smooth.
Add flour mixture to pan and bring to a boil. Cook 2 minutes.
Add pancetta, garlic, and peas. Heat through.
Serve sauce over chicken.

Notes

This makes the most amazing sauce. I usually about double the amount of sauce this makes because I serve it with fettuccine noodles and I love to slather the sauce on both the chicken and the noodles. I have been known to also saute a few onions into this.