Seared Chicken Breast with Pancetta, Vidalia® Onion and Fennel Cream Recipe

Ingredients:

• 1 TBSP Olive Oil 
• 1 TBSP Garlic, Sliced Thinly 
• 1 cup Fennel, Julienned (Thinly Sliced)
• 1 cup Vidalia® Onion, Julienned (Thinly Sliced)
• ¼ cup Pancetta, Small diced 
• 4 ea. Airline Chicken Breast, 6 wz. 
• As needed Kosher Salt
• As needed Black Pepper
• ½ cup Lemon Juice 
• 1 cup Chicken Stock 
• ½ cup Red Wine Demi (Refer to Recipe)
• ¼ cup Heavy Cream
• 1 Tsp Garlic, Minced  
• 1 TBSP Lemon Zest 
• 2 TBSP All Purpose Flour 
• 2 TBSP Melted Butter
• 2 TBSP Flat Leaf Parsley, Chopped 

Preparation: 

1. Heat a large skillet over medium heat. Add olive oil to pan; swirl to coat. Add, Vidalia® onions, garlic and fennel; cook 5 minutes, stirring frequently. Remove garlic and fennel mixture from pan using a slotted spoon; reserve mixture to the side. 
2. Increase heat to medium-high heat. Add pancetta; sauté 5-7 minutes or until crisp. Remove pancetta from pan using a slotted spoon; reserve pancetta.
3. Season chicken generously with salt and pepper; sauté 5 minutes on each side. Remove chicken from pan. 
4. Add lemon juice to the pan to deglaze; bring to a boil, scraping pan to loosen browned bits. Cook until the liquid almost evaporates (about 3 minutes). 
5. Return chicken to pan. Add chicken stock and red wine demi; bring to a boil. Reduce heat to medium, cover, and cook for 6 minutes or until chicken is done. Remove chicken from pan. The Internal temperature should be above 165 degrees.
6. Add heavy cream to the sauce in the pan, stirring with a whisk until smooth. 
7. Combine melted butter and flour, stirring with a whisk in a separate bowl
8. Add the flour mixture to the sauce in the pan; bring to a simmer. Cook 3-4 minutes or until sauce thickens; stir in pancetta, garlic- fennel mix, and lemon zest let simmer for an additional 2 minutes 
9. Serve sauce over chicken and garnish with chopped parsley.