4 boneless, skinless chicken breasts, about 150 g (5 oz) each
2 tablespoons olive oil
100 g (3 3/4 oz) smoked pancetta, chopped
2 large red onions, cut into wedges
1 garlic clove, sliced
1 tablespoon rosemary leaves
300 g (10 oz) chestnut mushrooms, kept whole and stalks trimmed
300 ml (1/2 pint) chicken stock
300 ml (1/2 pint) red wine
salt and pepper
cooked green beans
Place the flour on a plate and season well with salt and pepper. Roll the chicken breasts in the seasoned flour to lightly coat.
Heat 1 tablespoon of the oil in a large, deep heavy-based frying pan and cook the pancetta and onions over a medium- high heat, stirring frequently, for 4–5 minutes until the pancetta is cooked and the onions softened. Add the garlic, rosemary and mushrooms and cook, stirring, for a further 2 minutes. Remove the ingredients with a slotted spoon.
Add the remaining tablespoon of oil to the pan and cook the chicken over a medium-high heat, turning occasionally, for 10 minutes until well browned. Add the stock and wine and bring to the boil. Return the pancetta, onion and mushroom mixture to the pan, then reduce the heat, cover and cook for 7 minutes until the chicken is cooked through and tender. Remove the lid and cook for a further 3 minutes. Serve with crusty bread and cooked green beans, if liked.