Skillet Chicken with Apples, Pancetta, and Pecans
Servings: 4
Ingredients
- 4 chicken breast cutlets*
- salt + pepper
- 2 tbsp avocado oil or olive oil
- 1 large honeycrisp apple Halved and then sliced into thin wedges
- 1 cup pancetta
- 2/3 cup diced leeks
- 2 cloves garlic minced
- 1/2 cup chicken broth**
- 2/3 cup toasted pecans chopped
- 1 tbsp fresh thyme
Instructions
- Heat a large skillet to medium high heat. Salt and pepper the chicken breast and set aside.
- Once skillet is hot, add the oil. Toss in the apples and cook for 4-5 minutes, tossing occasionally, and remove once apples are soft and lightly browned. Set aside, keep the skillet hot.
- Now toss in the pancetta. Cook until crispy, another 3-4 minutes. Set aside with the apples. Keep approximately 2 tablespoons of the pancetta fat in the pan, and return the skillet to the heat.
- Now cook the chicken. Cook for 3-4 minutes per side. After 3 minutes, toss in the leeks and garlic around the chicken. Let them saute while the chicken is cooking, gently stirring to cook evenly.
- Pour in the chicken broth. Scrape the bottom of the pan to flavor the broth with any brown bits from the leeks, garlic, and chicken. Reduce the heat to a simmer. Place apples and pancetta back to the pan. Cover the dish and cook another 5 minutes or until the chicken is cooked through, the sauce thickens, and the remaining ingredients heat up with the chicken.
- To serve, salt and pepper to taste. Top with toasted pecans and fresh thyme. Be sure to spoon additional sauce on top of the chicken.
Notes
*You can use regular chicken breast and pound them thinner to about a 1/2 inch thick.
**A dry white wine can be used in place of the chicken broth