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fitfoolA friend showed me this one. (and he in turn had gotten the recipe from the Food Network) I've modified it to leave out the olives and use shallots instead. Plus I often use bacon instead of pancetta since that's what I have on hand.
Prep Time: 10 min Cook Time: 15 minutes
Yield: 1 serving
1 chicken breast supreme, skin removed
Sea salt and freshly ground black pepper
Olive oil
3 slices smoked pancetta
8 medium-sized spears asparagus, woody ends trimmed off
8 cherry tomatoes, halved
2 shallots (slice them and saute them in balsamic vinegar and set aside)
Handful basil leaves
Small knob unsalted butter
Splash white wine
Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, shallots, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
Prep Time: 10 min Cook Time: 15 minutes
Yield: 1 serving
1 chicken breast supreme, skin removed
Sea salt and freshly ground black pepper
Olive oil
3 slices smoked pancetta
8 medium-sized spears asparagus, woody ends trimmed off
8 cherry tomatoes, halved
2 shallots (slice them and saute them in balsamic vinegar and set aside)
Handful basil leaves
Small knob unsalted butter
Splash white wine
Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, shallots, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
