![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Pan Cooked Chicken with Asparagus and Pancetta
A 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.