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Week of 4/24/17

Chicken with Pancetta Pan Sauce
and peas / asparagus

Active: 25 min Total: 30 min
Original GF Paleo Vegetarian
Chicken with Pancetta Pan Sauce
With the arrival of spring, we love the seasonal flavors of peas and asparagus in this super weeknight-friendly meal of chicken with pan sauce.
Tags
Low Calorie
Proteins
Chicken, non-ground, Deli meat
Cuisines
European - Mediterranean
Save recipe
197

Ingredients

Metric
Servings:
4
Chicken with Pancetta Pan Sauce:
  • 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

Prep

  1. 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)
  2. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  3. Asparagus - Chop asparagus. (Can be done 1 day ahead)

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Make

  1. Heat oven to 425F / 218C.
  2. 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).
  3. 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.
  4. If pan is dry, add a splash of oil and then chicken to heated oil. Sear on both sides for 3 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Top asparagus with lemon juice.
  9. Slice chicken and serve with pan sauce over top. Enjoy with asparagus on the side.

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