1. Heat a large skillet over medium heat. Add oil
to pan; swirl to coat. Add garlic; cook 2 minutes,
stirring frequently. Remove garlic from pan using
a slotted spoon; reserve garlic. Increase heat to
medium-high. Add pancetta; sauté 4 minutes or
until crisp. Remove pancetta from pan using a
slotted spoon; reserve pancetta.
2. Sprinkle chicken with salt and pepper; sauté 4
minutes on each side. Remove chicken from pan. 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. Add stock; bring to a boil. Reduce heat to
medium, cover, and cook for 6 minutes or until
chicken is done. Remove chicken from pan.
3. Add mascarpone to pan, stirring with a whisk
until smooth. Combine water and flour, stirring
with a whisk. Add flour mixture to pan; bring to a
boil. Cook 2 minutes; stir in pancetta, garlic,
and peas. Cook 1 minute. Serve sauce over chicken.
|