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Chicken Breast with Pancetta Cream

For a fresh new ways to deliver deliciously moist and tasty chicken to your family at dinnertime, serve them Chicken Breast with Pancetta Cream and Peas. We sautéed these chicken breasts hot and fast to get them golden brown outside and moist within. You can substitute bacon for pancetta, and cream cheese for mascarpone.
4 Servings - 37 min -
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Servings:4  | Calories:366 | Total Fat:16g  | Chol:124mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 5g
25 %
Total Carb 8g
3 %
Fiber 2g
8 %
Sugars 2g
Cholesterol 124mg
41 %
Sodium 754mg
31 %
Protein 41g
82 %
52% Skinless, boneless chicken breast halves
25% Others combined
13% Pancetta
8% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 1/2 ounces pancetta, chopped
4 (6 ounce) skinless, boneless chicken breast halves
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 cup unsalted chicken stock (such as Swanson)
2 tablespoons mascarpone cheese
2 tablespoons water
2 teaspoons all-purpose flour
1 cup frozen green peas, thawed

Directions : View recipe directions on
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