Mushroom and Pancetta Sauce with Chicken

  • serves 0


41 Ratings
Directions for: Mushroom and Pancetta Sauce with Chicken


Chicken breast

¼ cup chopped pancetta

1 handful of roughly chopped mixed mushrooms (use your favorites!)

1 cup chicken stock

1 generous nub of butter

Salt and cracked pepper


1. Sear chicken in a pan until brown on both sides, remove from pan and cook through in a 350 degree oven.

2. In the same pan at a medium–high heat add ¼ cup of chopped pancetta and a handful of roughly chopped mushrooms and lightly toss.

3. Deglaze pan with 1 cup of chicken stock and lightly toss.

4. Reduce heat to a medium low and add salt and pepper.

5. Let simmer for 3 minutes to let the liquid reduce and thicken.

6. Add a generous nub of butter and stir until melted.

7. Place your chicken on a plate, and pour the sauce right on top, making sure to get a nice helping of mushrooms and pancetta.

See more: Mushrooms, Main, North American, Bake, Poultry, Pork, Chicken, Dinner


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