Dinner in 15 minutes

Chicken breast with pancetta and sautéed asparagus

Serves 2:
2 chicken breasts, 180 g each
100 g pancetta, in thin slices (salt cured and dried pork belly)
500 g green asparagus
Some garlic cloves
Some rosemary sprigs
Some thyme sprigs
4 tblsp. olive oil
1 tblsp. butter
Salt
Black pepper
1 tsp. powdered sugar
Aceto balsamico tradizionale di Modena

Preheat a large plate in your oven at 120 °C.

Cut the chicken breast in pieces and wrap each with a slice of pancetta. Break off the tough ends from the asparagus, then cut the stalks in short pieces. Crush the unpeeled garlic cloves with the back of your knife.

Heat the olive oil in two frying pans. Put garlic, rosemary, and thyme in one of these pans, then add the chicken breast. Gently fry over medium low heat from both sides for just 1-2 minutes. Transfer meat and herbs to the plate in the oven and let rest there for 3-4 minutes.

While frying the meat, put the asparagus in the second pan, season with salt, and sauté for 3-5 minutes. Then dust with powdered sugar and continue sautéing for another minute. Add the butter and let it melt.

Arrange asparagus and chicken breast on plates, season with salt and coarsely ground pepper, and sprinkle with aceto balsamico.

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