Springtime Chicken Skillet with Pears, Pancetta and Fennel

• 1/4 cups Diced Pancetta Bits (1/4 Cup Diced Is About 1/4 Pound)
• 3 whole Large Boneless Skinless Chicken Breasts, Cut In Half Or Left Whole
• Salt And Pepper
• 1 cup Dry White Wine
• 2 Tablespoons Butter
• 1 bulb Fennel, Thinly Sliced, Some Fronds Reserved For Garnish
• 1 cup Peeled Baby Onions
• 3 cloves Garlic, Peeled And Thinly Sliced
• 2 whole Pears, Cored Then Sliced

1. Preheat the oven to 400 F and heat a large oven-proof skillet to medium-high heat (I used a 12-inch cast iron skillet).
2. Add the pancetta and cook until crispy, for about 7 minutes.
3. Remove the pancetta and place on some paper towels to drain.
4. Add the chicken breasts to the same skillet; sprinkle with salt and pepper.
5. Sear for about 5 minutes on each side until golden brown (the chicken wont be cooked through at this point), then remove to a plate to rest.
6. Add the wine and butter to the pan, scraping the bottom as you go, then turn the heat off the skillet.
7. Scatter the fennel, onions, and garlic in the bottom of the pan in the wine mixture.
8. Arrange the seared chicken breasts and pears over the veggies, then sprinkle the dish with the pancetta.
9. Put skillet into the oven.
10. Bake for 20-30 minutes until the chicken is cooked through (I recommend that you check it after 15 minutes).
11. Remove from oven.
12. Sprinkle with reserved fennel fronds and serve!
13. NOTES Baking time will depend on how thick your chicken is if youre using thin chicken pieces, check the chicken for doneness after 10-15 minutes.
14. If you cant find baby onions, use regular onions cut into wedges.

is, chicken breasts, salt, white wine, butter, bulb fennel, onions, garlic

Taken from tastykitchen.com/recipes/main-courses/springtime-chicken-skillet-with-pears-pancetta-and-fennel/ (may not work)