Are you eating low carb? Or maybe you're not? Either way, you are going to love Chicken Pancetta with Lemon Cream Sauce. It goes together quickly and once out of the oven, you can eat it alone, serve it over zoodles (zucchini noodles) or over regular pasta if you are not watching your carbs.
The recipe starts with some cut Brussel sprouts that get par boiled for a few minutes and then strained and set aside.
The chicken is fried on a pan with a little oil and butter and then pancetta is added in and the whole pan is cooked until it is just done. The meat gets baked in the oven a little later, so it's important you don't overcook the meat.
While that is going on, a rich lemon cream sauce is prepared and set aside.
The sauce begins with chicken stick and garlic which gets brought up to a boil and cooks a little bit. Milk and lemon chunks are added in and the whole mixture simmers about 15 minutes until the sauce thickens and the fruit tenderizes. The lemon will leech out of the skin. Before it is used, the lemon chunks and any seeds that may come out need to be fished out and discarded.
Once the sauce is done, the casserole needs to be layered. It's just a simple three layer of Brussel sprouts, cooked chicken then pancetta. Once layered, the lemon cream sauce is poured all over the contents and then the dish is baked for 20 minutes. It makes a decent amount of sauce and probably enough if you eat it alone or over zoodles. I found that normal pasta (angel hair for us) was a little dry and when I make this again, I'll probably double the sauce if we use regular pasta.
The meal is light tasting, but rich and creamy. The lemon adds some zip and the Brussel sprouts and pancetta make it meaty. The chicken was the bulk this needed to be filling. Overall, Chicken Pancetta with Lemon Cream Sauce is a terrific meal that is a little bit off the beaten track but very tasty. Give it a try and let me know what you think!
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