Chicken recipe “Pancheta: by The “Love Chef”, Adriana Garcia London
- Season and seal the breast., And set aside.
- Oil saute the shallots and pancetta (bacon), for 8 minutes, stirring in the same pan where the chicken breasts were sealed.
- Add the Marsala (white wine) and reduce.
- Add the cream and cook for 10 minutes over low heat and season.
- Return the chicken breast sauce, add the chicken stock and cook over low Hellfire about 10 minutes or until cooked this well.
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