Chicken with White Wine Pancetta & Thyme Sauce

Heres a simple buttery rich dinner you'll want to cook weekly! I would describe this dish as rustic French comfort food. The sauce is so good it could be, dare I say drinkable. Make sure you serve this up with potatoes or pasta to soak up that sauce. The chicken comes out perfectly juicy from dredging it in flour before it hits the pancetta and butter filled pan. A sear on both sides and its covered and placed in the oven for the remainder of the cook time.

What is dredging? Coating the meat in flour to ensure an even sear and cook.

What temperature should I cook the chicken at? I never recommend cooking meat cold, directly out of the fridge. Allow meat to come to room temperature before cooking. This will ensure it cooks through evenly and better retains its juices. Now don't allow it to sit out for hours by all means. For chicken this should be no more than 20 minutes out of the fridge before meeting the hot pan.


Time 40 minutes

Serves 2

Ingredients:

2 boneless skinless or skin on chicken breasts

1/4 cup of pancetta or diced bacon

1/4 cup of white wine

1/2 cup heavy cream

1 lemon

2 cloves of garlic, peeled and chopped

about 2 tablespoons of fresh thyme leaves

a handful of flour

salt and pepper

You'll need:

A oven proof pan with lid or use tin foil to cover.

Method:

  1. Preheat oven to 350 degrees.

  2. Prepare chicken breasts-generously salt and pepper both sides and dredge in flour making sure all sides are completely covered.

  3. Turn stovetop on high and add pancetta and butter to pan.

  4. When pancetta is fragrant add chicken, allow to sear on one side about a minute before flipping.

  5. Add garlic, thyme, juice of one lemon, and white wine to pan.

  6. Add in heavy cream last. Cover pan with lid or foil and place in oven.

  7. Bake for 25-30 minutes. Chicken is done when internal temp on meat thermometer reads 165 and meat is white throughout and juices run clear.

Note: after cooked, sauce can be thickened if desired by removing chicken from pan, turning stove to simmer and adding about 2 tablespoons of flour or cornstarch and whisking constantly until sauce has reached desired thickness.


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