Wrap each breast with two slices of the pancetta. In a frying pan, heat the olive oil and butter. Add the wrapped chicken breasts and cook for about 5 minutes on each side or until golden and thoroughly cooked. Remove the chicken from the pan, and keep warm. Turn up the heat and add the wine. Bubble until reduced by half and then add the Philadelphia. Stir well until the Philadelphia has melted and the sauce is smooth. Season to taste.
Just before serving, return the chicken to the pan and coat with the sauce. Whilst the chicken is cooking, put the potatoes in a pan of water and bring to the boil. Simmer for about 15 minutes or until cooked. Also bring two pans of water to the boil. To one, add the carrots and cook for about 6 minutes or until tender. To the other pan add the broccoli and cook for about 5 minutes or until tender. To serve, divide the chicken, sauce and vegetables between four warmed serving plates.
Tips Tip. Leftover tip: Use the leftover potatoes to make tomorrow lunch, try mini jacket potatoes with Philadelphia Light and a fresh salad. Enjoy your. Nutritional Information Typical values Per serving Energy Together we're taking care. Even the smallest actions can have a big impact on our lives and the world we care so much about. Explore the four ways that together we are making a difference! Learn more. Similar Recipes. Philadelphia Classics.
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