Chicken with pancetta served with lemon and capers sauce

1/2 cup pancetta , smoked, chopped

1 lb chicken breast in fillets

salt and pepper

Olive oil

tablespoons lemon juice , freshly squeezed

2 tablespoons wine 

tablespoons butter , softened but not melted

1/2 cup of capers

2 tablespoons parsley , fresh, chopped


  • Cook pancetta and capers in a skillet until brown.
  •  Season chicken with salt and pepper.
  • Heat the large frying pan until very hot, add olive oil and immediately add chicken breast. Cook on high heat, about 3-4 minutes on each side. Remove from the skillet.
  • Add 3 tablespoons lemon juice and maybe 2 more tablespoons white wine. Scrape the bottom of the pan.
  • Remove from heat, add softened butter (but not melted) - to create a creamy sauce. Add chopped pancetta. Add back chicken. Top with chopped parsley. Serve with fried red peppers or potatoes.