Chicken Pancetta with Asparagus
on Jun 04, 2014, Updated Apr 07, 2020
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Thus I took the basic idea as described, made a few alterations in ingredients, but stuck to the premise of minimizing my cooking vessels. The result was a very easy meal to put together. Compact in preparation but expansive in flavor. I served this meal with some spinach, wilted from some of the pancetta drippings and a clove of crushed garlic. I hope you like this diner idea that is small in time and effort and big on taste.
inspired from Better Homes and Gardens
yields 4 servings
- 2 butterflied boneless chicken breasts split in half
- 1/2 lb asparagus spears, washed and trimmed
- 3 oz pancetta
- 1 cup baby portobello mushrooms
- 2 baby crooked neck squash, washed and thinly sliced lengthwise
- 1 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon all-purpose flour
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon fresh lemon zest
- salt and pepper to taste
- lemon wedges to garnish
- In a large saucepan cook asparagus in a small amount of boiling water for about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking.
- In an extra-large skillet cook pancetta until crisp. Using a slotted spoon, remove the pancetta and drain on paper towels, reserving drippings in skillet.
- Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat for about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
- Add squash and mushrooms to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Add wine. Cook and stir until thickened and bubbly. Add asparagus and chicken to the skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with pancetta. Serve with lemon wedges.