chicken with tomato pancetta white wine sauce

Last night, my family and I went out to dinner to celebrate my sister’s graduation from high school. I ordered chicken in a tomato and white wine sauce. It was so good that I tried to create a variation of it tonight. I made a heartier sauce so it could be served over pasta.

2 to 3 lbs. boneless skinless chicken breast
flour
olive oil
6 oz. pancetta, chopped
6 cloves garlic, sliced
1 to 1 1/2 c. white wine
1/2 to 1 c. chicken broth
28 oz. canned peeled plum tomatoes
1 small can tomato paste
dried oregano
dried basil
red pepper flakes
sugar

Thinly slice chicken breasts. Season flour with salt and pepper. Dredge chicken in flour. Heat small amount of olive oil in a large pan over medium-high heat. Cook chicken until browned but not entirely cooked through. Transfer to a platter.

Cook pancetta in pan until crisp. Remove fat except 1 to 2 tbs. Add garlic to pan, and cook until barely light golden. Add white wine, and let boil and reduce for 2 minutes. Add chicken broth and tomatoes, turn heat to low, and let simmer until reduced and thickened, about 10 minutes. Add tomato paste, and let simmer. Season with oregano, basil, red pepper, salt, pepper, and 1 tbs. sugar. Let simmer, adding water if getting too thick. Add chicken back to the sauce and let finish cooking.