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

  • 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 
  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. 
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