Chicken with Pancetta

• 8 oz (225g) pancetta, diced
• 4 tbsp olive oil
• 4 garlic cloves, chopped
• 6 chicken breasts
• Salt and freshly ground black 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

1. Cook the pancetta in the oil over medium heat until browned, about 7 minutes.
2. Add the garlic and cook 1 minute.
3. Transfer to a plate, leaving the fat in the pan.
4. Dust the chicken with flour, salt, and pepper.
5. In batches, brown chicken in the pan fat about 5 minutes.
6. Stir in the pancetta, capers, vinegar, olives, and thyme.
7. Cover and simmer about 35 minutes, until cooked through.
8. Transfer to a platter.
9. Add the cream to the pan and boil about 3 minutes, until thickened.
10. Season.
11. Pour over the chicken and serve hot.

pancetta, olive oil, garlic, chicken breasts, salt, flour, capers, white wine vinegar, olives, thyme, heavy cream

Taken from www.cookstr.com/recipes/chicken-with-pancetta (may not work)