These creamy chicken breasts are tasty and delicious sliced over pasta or with couscous. Perfect for a simple yet tasty midweek supper.
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2 tablespoons butter
6 chicken breasts
180g cubed pancetta
2 shallots, thinly sliced
2 clove garlic, minced
juice of 1 lemon
200ml double cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
salt and pepper, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 180 C / Gas 4.
In a frying pan over a medium heat, melt the butter then add the chicken and brown on all sides. Remove from the pan and arrange in an ovenproof casserole dish. In the same pan, add the pancetta, shallots and garlic. Cook and stir for 3 minutes until soft. Add the remainder of the ingredients and bring to a gentle simmer. Pour over the chicken.
Bake in the oven for 30 minutes until the chicken is no longer pink in the centre and the sauce is bubbling. Remove from the heat and serve.