Chicken Breast with Prosciutto Cream & Peas


We have really cut back on red meat so we are eating more vegetarian meals and more chicken. I am always looking for way to add flavor to a boneless chicken breast (because there is no flavor in a naked breast) and after playing with a few different recipes, this is what I came up with. This is a great company dish and you can cook ahead except for the cream sauce. The wine and lemon zest add a nice touch of acidity and the cream sauce smooths that out. The combination is great and most ingredients you will have on hand.

Serves 6:


1 1/2 tablespoon olive oil

4 garlic cloves, thinly sliced

3 ounces prosciutto, chopped

6 chicken breasts, (6-ounce) boneless chicken breast halves

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup dry white wine

1 cup unsalted chicken stock (such as Swanson)

4 tablespoons mascarpone cheese

2 tablespoons water

2 teaspoons all-purpose flour

1 cup frozen green peas, thawed

1/2 lemon, zested & juiced


Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes, stirring frequently.
Remove garlic from pan using a slotted spoon; reserve garlic. Increase heat to medium-high.
Add pancetta; sauté 4 minutes or until crisp.
Remove pancetta from pan using a slotted spoon; reserve pancetta.2.
Sprinkle chicken with salt and pepper; sauté 4 minutes on each side.
Remove chicken from pan.
Add wine, lemon juice, and lemon zest; bring to a boil, scraping pan to loosen browned bits. Cook until the liquid almost evaporates (about 3 minutes).
Return chicken to pan. Add stock; bring to a boil. Reduce heat to medium, cover, and cook for 6 minutes or until chicken is done.
Remove chicken from pan.
Add mascarpone to pan, stirring with a whisk until smooth.
Combine water and flour, stirring with a whisk. Add flour mixture to pan; bring to a boil.
Cook 2 minutes; stir in pancetta, garlic, and peas. Cook 1 minute.
Serve sauce over chicken.

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