This easy one pan version of a classic dish makes a weeknight friendly meal.
4 thinly sliced chicken breast cutlets
1 tablespoon olive oil
1 tablespoon butter
4 ounces diced pancetta
1/3 cup panko breadcrumbs, toasted (or crushed croutons)
4 slices provolone cheese
1 teaspoon all purpose flour
1 cup chicken broth
2 tablespoons Dijon mustard
1 package Main St Bistro® Twice Baked Potatoes
Season chicken breasts with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat and add diced pancetta. Cook for about 2 minutes or until crispy. Using a slotted spoon, transfer pancetta to a plate and set aside.
In the same skillet, melt butter and cook chicken breasts for approximately 2 minutes on each side, until slightly golden, then transfer to a dish.
In a small bowl, combine chicken broth, Dijon mustard and flour and stir until smooth.
Add chicken broth mixture into skillet on medium low heat whisking until slightly thickened.
Return the chicken to skillet, top each piece of with a spoonful of toasted breadcrumbs, crispy pancetta and a slice of cheese. Cover the skillet and simmer for 3 to 4 minutes until the cheese is melty.
Garnish with parsley, and additional toasted breadcrumbs if desired.
Heat Main St Bistro® Twice Baked Signature Potatoes per package directions, and enjoy!
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