Name: Chicken with Pancetta
Yield: 4 servings
Ingredients: 8 oz (225g) pancetta, diced; 4 tbsp olive oil; 4 garlic cloves, chopped; 6 chicken breasts; Salt and freshly ground black pepper; 3 tbsp all purpose flour; 1/4 cup capers, rinsed and drained; 2 tbsp white wine vinegar; 12 pitted and chopped Kalamata olives; 1 tbsp chopped thyme; 1/2 cup heavy cream

Servings: persons

8 oz (225g) pancetta, diced
4 tbsp olive oil
4 garlic cloves, chopped
6 chicken breasts
Salt and freshly ground black pepper
3 tbsp all purpose flour
1/4 cup capers, rinsed and drained
2 tbsp white wine vinegar
12 pitted and chopped Kalamata olives
1 tbsp chopped thyme
1/2 cup heavy cream

1
Cook the pancetta in the oil over medium heat until browned, about 7 minutes.
2
Add the garlic and cook 1 minute.
3
Transfer to a plate, leaving the fat in the pan.
4
Dust the chicken with flour, salt, and pepper.
5
In batches, brown chicken in the pan fat about 5 minutes.
6
Stir in the pancetta, capers, vinegar, olives, and thyme.
7
Cover and simmer about 35 minutes, until cooked through.
8
Transfer to a platter.
9
Add the cream to the pan and boil about 3 minutes, until thickened.
10
Season.
11
Pour over the chicken and serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken with Pancetta

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