It sounds complicated but it is really easy to make. I love the taste capers add to any sauce. And for the pancetta you can substitute thin sliced bacon.
Prep Time: 15 minutes
Makes: 6 servings
8 oz pancetta, diced
4 tbsp olive oil
4 garlic cloves, chopped
6 chicken breast
salt and ground pepper
3 tbsp all-purpose flour
1/4 cup capers, rinsed and drained
2 tbsp white wine vinegar
12 pitted and chopped Kalamata olives
1 tbsp chopped thyme
1/2 cup heavy cream
- Cook the pancetta in the oil over medium heat until browned, about 7 minutes. Add the garlic and cook 1 minute. Transfer to a plate, leaving the fat in the pan.
- Dust the chicken with flour, salt and pepper. In batches, brown chicken in the pan fat about 5 minutes. Stir in the pancetta, capers, vinegar, olives, and thyme. Cover and simmer about 35 minutes, until cooked through. Transfer to a platter.
- Add the cream to the pan and boil about 3 minutes, until thickened. Season. Pour over the chicken and serve hot
**You can substitute Spanish olives but reduce the amount of salt.