A new recipie for r  FACCC

I'll admit this is the first time I made this, the original recipe called for Pancetta and marscapone cheeses but stated that thick sliced bacon and cream cheese could be substituted Since thats much cheaper and easier to locate I simply used that. I also increased the bacon in the recipie.

the sauce is so good. I have since made it twice more with porkchops and rice and its just as good

1 tablespoon olive oil
4 cloves garlic minced or thinly sliced
4 ounces thick sliced bacon choped
4 skinless boneless chicken breast halves
3/8 tsp kosher salt
1/4 tsp black pepper
1/2 cup white wine
1 cup unsalted chicken stock
2 tablespoon cream cheese
2 table spoons water
2 table spoons all purpose flour
1 cup frozen peas, thawed

1. Heat large skillet over medium heat. add oil, swirl to coat, add garlic and cook for 2 minutes stirring frequently. remove garlic with slotted spoon and set aside on a plat with paper towels to absorb excess oil. Increase to medium high heat, add bacon and saute for 4 minutes or untill crisp. Use slotted spoon to remove bacon and set aside with garlic.

2. Sprinkle chicken with salt and pepper, saute for 4 minutes on each side, remove chicken from pan, add wine to deglaze, making sure to loosen and browned bits. cook for 3 minutes until the liquid evaporates. Return chicken to the pan and add stock. Bring to boil, reduce heat to medium, cover and cook for 6 minutes. remove chicken from pan.

3. Add cream cheese stirring with a whisk until melted and smooth. Combine water and flour mixing with whisk to form a paste. stir flour mixture into pan and bring to to boil cook for 2 minutes. stir in garlic, bacon and peas cook for 1 minute further. Serve sauce over chicken



As I said I used this sauce for rice and pork chops simply leave out the steps involving the cooking of the chicken