Description
A delightful Tuscan chicken dish featuring crispy pancetta and a luscious garlic cream sauce.
Ingredients
- 2 chicken breasts
- 4 oz pancetta, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Add the pancetta and cook until crispy.
- Remove the pancetta and set aside, leaving the fat in the pan.
- Add the chicken breasts to the skillet and cook until browned and cooked through, about 7-8 minutes per side.
- Remove chicken breasts from the skillet and keep warm.
- In the same skillet, add minced garlic and sauté for 1-2 minutes.
- Stir in the chicken broth and bring to a simmer.
- Reduce heat and stir in the heavy cream, black pepper, and salt. Let it cook for a few minutes until slightly thickened.
- Add the pancetta back to the sauce and stir to combine.
- Serve the chicken breasts topped with the garlic cream sauce and garnish with chopped parsley.
Notes
Consider adding spinach or sun-dried tomatoes for extra flavor and texture.
