Pancetta
Canned Cherry Tomatoes
2 Shots of Red Wine
Olive Oil
Onion
Parsley
Salt & Pepper
Serving For Two
- Dip your four (two each) chicken breasts into flour and make sure all the edges are covered. Season the meat with she salt and pepper.
- Get a pan and drizzle a healthy amount of olive oil in it. Put it on full heat and when the oil is really hot, place your chicken breast into the oil. Be careful not to burn yourself. If your unsure the oil is hot just sprinkle some flour in it and if it sizzles it's ready.
- When one side is golden, turn them and let the other side sizzle away. When the oil has dried up a little, add half an onion which has been finely chopped.
- Let the onion fry alongside the chicken and add some cubed pancetta. Bigger cubes of pancetta will taste better.
- When the onion is slightly transparent, add a couple of shots of red wine and after a minute or so of the alcohol evaporating, add a can of cherry tomatoes and a pinch of salt and pepper. The pancetta can be quite salty so make sure you taste the sauce before you over season.
- Turn the heat to medium and put a lid on the pan. Let everything simmer.
- To see if the chicken is cooked, cut a small incision into the thickest part and if the meat is white, its ready.
- At this point, take off the lid and put the heat back on full. Plate up the chicken and leave the sauce to thicken.
- If its too watery, add some flour and it will thicken well. If its too dry just add a little water.
- When the sauce is a perfect consistency pour it over the chicken. Decorate with some finely chopped parsley for extra taste.
Enjoy!
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