| Difficulty Medium | Prep 5m | Cooking 45m | Serves 5 |
A classic Italian dish that’s hearty, warming and easy to make. Using only chicken breast also makes this a fantastic healthy dinner option!
Time needed: 50 minutes.
Instructions
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Brown the chicken until golden and remove from pan.
Heat a large lidded pan on medium-high heat, then add about 3-4 tbsp olive oil. Brown the chicken just until golden on both sides, then remove chicken from pan and set aside.
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Cook pancetta, onion, garlic, mushrooms and wine.
Lower heat to medium, then add pancetta and onion. Cook until soft, stirring occasionally, about 5 minutes. Add garlic and mushrooms, cook further 1 minute. Add the wine and simmer for 1-2 minutes, use a spatula to scrape the brown bits off the pan.
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Add chicken to pan and simmer.
Return the chicken to the pan, then add the chopped tomato. Sprinkle with the sugar and add the herbs. Bring to a boil, then reduce heat to medium-low. Cover pot with the lid and leave to simmer for 15 minutes for smaller chicken breasts, and 20 minutes for large ones.
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Season and cook until sauce has thickened.
Uncover, season with salt and pepper and increase heat to medium, then leave to cook for further 10-15 minutes until sauce has thickened.
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Garnish with chopped parsley and serve.
Garnish with chopped parsley before serving on top of soft polenta or alongside crusty bread.
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Refrigerate for up to three days,
Leftovers will keep for up to 3 days in the fridge. To reheat, place in a pot over medium heat, add a splash of water and cover with lid. Cook until sauce is steaming and chicken is warmed through.
