Pan-Fried Chicken and Pancetta with Parmesan Cream Sauce

   Ahhh, this Bacon Week has drawn to a close, and with that, I give you the following recipe. Pancetta is also bacon, just thinly sliced and smoked. I served it with a side of brown rice with basil and Parmesan in it, and I almost liked the rice more than the dish! Also pictured are lightly sauteed beech mushrooms.You can whip this up in about 30 minutes, so give it a whirl!
--- Jenny

PAN-FRIED CHICKEN AND PANCETTA WITH PARMESAN CREAM SAUCE
1 pound chicken breast (I actually used thighs, but breasts would taste better)
1 clove garlic, diced
olive oil
3-4 slices pancetta

Cream Sauce: 
3-4 tbsp cream cheese
1/4 cup whipping cream
2 tbsp butter
3 tbsp freshly grated Parmesan cheese
freshly ground black pepper

Over medium-high heat, drizzle about 3 tbsp olive oil and fry chicken and garlic until done. Set aside. In a saucepan, warm the cream cheese, whipping cream and butter until well blended. Lay pancetta over top of chicken and spoon cream sauce on top. Grind black pepper over top of dish. Serve with rice or pasta.


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