Recipe: Chicken Saute with Tomatoes, Leeks and Pancetta

CHICKEN SAUTE WITH TOMATOES, LEEKS AND PANCETTA

2 tablespoons butter, divided use
2 tablespoons olive oil, divided use
1/4 pound pancetta, diced
4 large boned and skinned chicken breast halves
2 medium leek, cleaned and sliced
2 medium tomatoes, peeled and chopped
1/2 cup chicken broth
1/4 cup heavy cream
1 teaspoon tomato paste
2 teaspoons fresh thyme, chopped
1 pinch red pepper flakes
3/4 teaspoon salt
cooked rice or orzo (to serve)

In a medium skillet, melt 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat and brown the pancetta for 3-5 minutes. Remove and reserve.

Add the remaining butter and oil to the pan and saute the chicken 5-7 minutes per side, until well browned. Remove and keep warm. Drain off all but 2 tablespoons fat.

Add the leeks and saute 3-5 minutes.

Add the tomatoes and lower the heat to medium. Cook 3-5 minutes.

Add the broth, cream and tomato paste and increase the heat to medium-high. Reduce by 1/4.

Stir in the thyme, red pepper and salt. Return the chicken and pancetta to the skillet and heat through.

Serve with rice or orzo.

Servings: 4
Adapted from source: Taste of Summer by Diane Worthington