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chicken-with-pancetta

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Recipe

Olives and capers give this dish a Mediterranean flavor.

Yield : 6 servings
Prep Time : 15 mins
Cooking Time : 45 mins

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
  • ¼ cup capers, rinsed and drained
  • 2 tbsp white wine vinegar
  • 12 pitted and chopped Kalamata olives
  • 1 tbsp chopped thyme
  • ½ cup heavy cream

Directions

1. Cook the pancetta in the oil over medium heat until browned, about 7 minutes. Add the garlic and cook 1 minute. Transfer to a plate, leaving the fat in the pan.

2. Dust the chicken with flour, salt, and pepper. In batches, brown chicken in the pan fat about 5 minutes. Stir in the pancetta, capers, vinegar, olives, and thyme. Cover and simmer about 35 minutes, until cooked through. Transfer to a platter.

3. Add the cream to the pan and boil about 3 minutes, until thickened. Season. Pour over the chicken and serve hot.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

647kcal (32%)
47mg (5%)
2mg (3%)
130mcg RAE (4%)
500mg
55mg
42g
0g
1g
5g
164mg (55%)
685mg (29%)
16g (81%)
50g (77%)
2mg (11%)
 

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