Chicken with Pancetta

• 8oz (225g) pancetta, diced
• 4 tbsp olive oil
• 4 garlic cloves, chopped
• 6 chicken breasts
• salt and freshly ground black pepper
• 3 tbsp all-purpose flour
• ¼ cup capers, rinsed and drained
• 2 tbsp white wine vinegar
• 12 pitted and chopped Kalamata olives
• 1 tbsp chopped thyme
• ½ cup heavy cream

1. Cook the pancetta in the oil over medium heat until browned, about 7 minutes. Add the garlic and cook 1 minute. Transfer to a plate, leaving the fat in the pan.

2. Dust the chicken with flour, salt, and pepper. In batches, brown chicken in the pan fat about 5 minutes. Stir in the pancetta, capers, vinegar, olives, and thyme. Cover and simmer about 35 minutes, until cooked through. Transfer to a platter.

3. Add the cream to the pan and boil about 3 minutes, until thickened. Season. Pour over the chicken and serve hot.