Chicken Breast with Pancetta Cream and Peas

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup chicken stock see unsalted (such as Swanson)
• 0.5 cup wine dry white
• 2 teaspoons flour all-purpose
• 4  garlic clove thinly sliced
• 0.4 teaspoon kosher salt 
• 2 tablespoons mascarpone cheese 
• 1 tablespoon olive oil 
• 1.5 ounces pancetta chopped
• 1 cup peas green frozen thawed
• 24 ounce chicken breast halves boneless skinless
• 2 tablespoons water 

Equipment

• frying pan
• whisk
• slotted spoon

Directions

1. Heat a large skillet over medium heat.
2. Add oil to pan; swirl to coat.
3. Add garlic; cook 2 minutes, stirring frequently.
4. Remove garlic from pan using a slotted spoon; reserve garlic. Increase heat to medium-high.
5. Add pancetta; saut 4 minutes or until crisp.
6. Remove pancetta from pan using a slotted spoon; reserve pancetta.
7. Sprinkle chicken with salt and pepper; saut 4 minutes on each side.
8. Remove chicken from pan.
9. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until the liquid almost evaporates (about 3 minutes). Return chicken to pan.
10. Add stock; bring to a boil. Reduce heat to medium, cover, and cook for 6 minutes or until chicken is done.
11. Remove chicken from pan.
12. Add mascarpone to pan, stirring with a whisk until smooth.
13. Combine water and flour, stirring with a whisk.
14. Add flour mixture to pan; bring to a boil. Cook 2 minutes; stir in pancetta, garlic, and peas. Cook 1 minute.
15. Serve sauce over chicken.