Description
This flavorful Pancetta and Mushroom Chicken recipe features tender chicken cutlets cooked with crispy pancetta and earthy cremini mushrooms in a rich, creamy white wine sauce. Perfect for a comforting dinner that feels elegant yet simple to prepare.
Ingredients
Scale
Chicken and Pancetta
- 2 large chicken breasts (boneless, skinless)
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 4 ounces diced pancetta
Mushroom Sauce
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/2 cup dry white wine
- 1 teaspoon cornstarch
- 2 teaspoons cold water (for cornstarch slurry)
- 1 cup heavy/whipping cream
To Serve
- Fresh chopped parsley, optional, to taste
Instructions
- Prepare the Chicken: Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt and pepper, being cautious with salt because pancetta is naturally salty.
- Heat Oil: Add the olive oil to a skillet over medium-high heat and let it get hot.
- Cook Pancetta: Add the diced pancetta to the skillet and fry until crispy, about 8 to 10 minutes. Once cooked, transfer the pancetta to a plate, leaving the rendered fat in the pan.
- Sear Chicken: Place the chicken cutlets into the same skillet and cook for 4 to 5 minutes on each side until golden brown. Remove chicken and transfer to the same plate as the pancetta.
- Cook Mushrooms: Add butter to the skillet and let it melt. Then add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their moisture, it evaporates, and they become nicely browned.
- Add Aromatics and Wine: Stir in minced garlic and Italian seasoning, then pour in the white wine. Allow the mixture to bubble and reduce by half to concentrate the flavors.
- Make Cornstarch Slurry: In a small bowl, mix the cornstarch with 2 teaspoons of cold water until dissolved, creating a slurry to thicken the sauce.
- Add Cream and Thicken Sauce: Reduce heat to medium and stir in the heavy cream along with the cornstarch slurry. Stir well to combine and begin to thicken the sauce.
- Simmer Together: Return the chicken and pancetta to the skillet, simmering everything together for about 5 minutes until the chicken is cooked through and the sauce has thickened. If the sauce thickens too much, whisk in a splash more cream or white wine.
- Final Seasoning and Serve: Taste the sauce and adjust salt and pepper if needed. Sprinkle with fresh chopped parsley before serving for a bright, fresh finish.
Notes
- Use low-sodium pancetta if you want to control the salt level better.
- White wine can be substituted with chicken broth for a non-alcoholic version.
- Make sure to brown the mushrooms thoroughly to enhance their flavor.
- If sauce thickens too much, thin it out with more cream or wine as needed.
- Serve this dish over pasta, rice, or with crusty bread to soak up the creamy sauce.
