Chicken with Pancetta Pan Sauce
and peas / asparagus
- Garlic - 2 cloves, chopped
- Shallots - 1 clove, diced
- Pancetta - 4 oz, chopped (look for pre-chopped)
- Chicken breasts, boneless and skinless - 1 1/2 lbs
- Asparagus - 1 lb, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Stock, any type - 1 1/2 cups
- Peas, frozen or fresh - 1 cup
- Mustard, Dijon - 2 tsp
- Arrowroot powder - 2 tsp
- Lemon juice - 1 tsp
- Garlic / Shallots / Pancetta (if not pre-chopped) - Prep as directed. Store garlic and shallots in one container. Store pancetta separately. (Can be done up to 5 days ahead)
- Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Asparagus - Chop asparagus. (Can be done 1 day ahead)
- Heat oven to 425F / 218C.
- Spread asparagus out onto a sheet pan and toss with first part of cooking oil and some salt and pepper. Roast in the oven for 4 to 7 minutes (depending on thickness of asparagus).
- While asparagus roasts, place a saute pan over medium-high heat. Add second part of cooking oil and then pancetta to heated oil. Saute until pancetta is crisp, 2 to 3 minutes. Set pancetta aside and return pan to heat.
- If pan is dry, add a splash of oil and then chicken to heated oil. Sear on both sides for 3 minutes.
- Lower heat to medium, and add shallots, garlic and stock, scraping up any brown bits that may have formed on the pan. Cover and cook for another 4 to 6 minutes, until chicken has reached an internal temperature of 165F / 74C degrees.
- If using frozen peas, defrost in the microwave; if using fresh peas, cover with a damp paper towel and cook in the microwave until tender, 2 to 4 minutes.
- Remove cooked chicken from pan and add mustard and arrowroot powder to the pan. Bring to a simmer and let sauce cook until thick. Turn off heat and stir in peas and pancetta. Season to taste with some salt and pepper.
- Top asparagus with lemon juice.
- Slice chicken and serve with pan sauce over top. Enjoy with asparagus on the side.
Very tasty! And such an easy way to make risotto.0 Helpful
Use fresh Parmesan cheese0 Helpful
Delicious! I would double the pancetta and I mixed the Parmesan in :)0 Helpful
Great flavor, but I think I didn't have enough liquid in mine. It burnt/crisped up a bit in the oven. Much easier to make in the oven than stirring on the stove.0 Helpful
Can't get pancetta in rural KY so subbed bacon and it was perfect, decadent and delicious :)0 Helpful
Delicious! I added mushrooms (put them in with the onions) which worked out great. I also used bacon that I had on hand instead of the pancetta. Roasting the asparagus worked perfectly.0 Helpful