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Sautéed Chicken with White Wine, Pea & Tarragon Sauce
Ingredients
  • 1 tbsp extra-virgin olive oil
  • 3 1⁄2 oz cubed pancetta or chopped dry-cured fatty bacon
  • 2 skinless boneless chicken breasts, thinly sliced
  • 1 small onion, diced
  • 1 cup fresh or frozen peas
  • 1⁄2 cup full-bodied dry white wine, such as Viognier
  • 4 rounded tbsp crème fraîche or sour cream 2 tbsp
  • Chopped fresh tarragon
  • Freshly ground black pepper to taste
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