Pan Cooked Chicken with Asparagus, Pancetta and Olives
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- Total Time:
- 25 min
- 10 min
- 15 min
- 1 serving
In Italy they use olives instead of salt, as they give a gentle seasoning, perfume and meatiness to dishes.
Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
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One-Pan Chicken, Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad, Pan Roasted Chicken with Cherry Beer Sauce, Orange Chicken Recipes, Baked Chicken Recipes, Chicken and Dumpling Recipes, Chicken Alfredo Recipes, Teriyaki Chicken Recipes, Chicken Chili Recipes