Breast of chicken with pancetta

Name: Breast of chicken with pancetta
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 chicken supremes or chicken breasts (see tip); Knob of butter; 12 pancetta slices; For the creamed leeks; Knob of butter; 1 small onion, diced; 1 garlic clove, crushed; 4 leeks, washed and diced; 2 fresh thyme sprigs, leaves picked; 4 tbsp white wine; 142ml pot double cream; 1 tbsp chopped fresh parsley

Easy
October 2008

Easy
October 2008

Test kitchen approved

Serves 4
Hands on time 15 mins, 15-20 mins cooking time

This chicken with pancetta recipe is a simple dish perfect for any dinner party.

Gluten-free recipes

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Ingredients

4 chicken supremes or chicken breasts (see tip)
Knob of butter
12 pancetta slices

For the creamed leeks

Knob of butter
1 small onion, diced
1 garlic clove, crushed
4 leeks, washed and diced
2 fresh thyme sprigs, leaves picked
4 tbsp white wine
142ml pot double cream
1 tbsp chopped fresh parsley

Method

Preheat the oven to 220°C/fan200°C/gas 7. For the leeks, heat a pan, add the butter and sauté the onion and garlic for 2-3 minutes. Stir in the leeks and thyme, then add the wine and cream. Bring to the boil, then simmer for 10 minutes.
Meanwhile, fry the chicken supremes or breasts in butter for 3-4 minutes each side. Transfer to a baking tray and top with the slices of pancetta. Bake in the oven for 15-20 minutes, until cooked through.
Season the leeks and stir in the parsley. Divide between warmed plates and top with the chicken.