Total Time
30mins
Prep 10 mins
Cook 20 mins

I had a version of this at an Italian restaurant and thought, I can make this. Well, here is my version. Serve with pasta or risotto.

Directions

  1. Cook pancetta in saucepan over medium high heat until fat is rendered and pancetta is done to your liking.
  2. Pour off all but 1 T grease. Add olive oil into the same pan.
  3. Cut each breast half in half. You will have 4 pieces of chicken. Season chicken with salt and pepper and place in hot pan. Sear 5 minutes on both sides. Remove chicken from pan.
  4. Add white wine to pan to deglaze. Scrape up bits off the bottom off pan. Stir in chicken broth.
  5. Add apricot and chicken with any juices. Cover and simmer until liquid is reduced by half, apricots are plump and chicken is done, about 10 minutes.
  6. Place chicken on plate, top with pancetta and apricots, pour sauce over all.

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