Pan Roasted Chicken Breast with Dijon Sauce and Crispy Pancetta
Posted: September 23, 2011 | Author: lmoose | Filed under: Blog, Recipes | Leave a comment »
Pan Roasted Chicken Breast with Dijon Sauce and Crispy Pancetta
This recipe is so crazy easy to make and usually you have most of the ingredients in the pantry or freezer.
- 4 ounces pancetta, small diced (bacon is just as good)
- 1 T olive oil
- 4 boneless chicken breasts, skin on (or chicken thighs which are cheaper and yummier)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup minced shallots
- 1 tablespoon dijon mustard
- 1 1/2 tablespoon cider vinegar
- 1/2 cup chicken stock
- 1 tablespoon packed light brown sugar
Preheat oven to 400 degrees.
Heat the olive oil in a large oven-safe skillet or cast iron skillet over medium high heat. Add the pancetta and cook until browned and crispy. Remove from skillet and drain on paper towels.
Season the chicken with salt and pepper on both sides. Add the chicken breasts skin side down to the drippings in the hot skillet. Cook 2-3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in oven 15-20 minutes, or until the internal temperature reaches 170 degrees. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.
Pour off all but 1 tablespoon of drippings from the skillet. Heat the skillet on the stove over medium heat. Add the shallots and cook 1-2 minutes until translucent. Stir in the Dijon mustard and cider vinegar and cook until vinegar is reduced. Raise the heat and whisk in the chicken stock and brown sugar. Cook 3-4 minutes until sauce thickens. Taste and season with salt and black pepper to taste.
To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.
Recipe courtesy of Food52 – www.food52.com
This is one of my most very favorite websites!!!!!