1/2 Cup Smoked Pancetta, Chopped
1 Pound Chicken Breast Fillets
Salt and Pepper
Olive Oil
1 cup prosecco + 1 tbsp flour
3 Tablespoons Butter, Softened but Not Melted
1/2 Cup Capers
2 Tablespoons Fresh Parsley, chopped
1 - Cook pancetta and capers in a skillet until brown. Then remove it.
2 - Season chicken with salt and pepper.
3 - Using the same frying pan cook the chicken
breasts. Cook on high heat for about 3-4 minutes on each side. Combine the capers and pancetta.
4 - Add prosecco with the flour. Scrape the
bottom of the pan to create a nice gravy.
5 - Remove from heat, add softened butter (Optional) to create a creamy sauce. Top with chopped parsley.