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Mix flour, sea salt and pepper in shallow dish. Coat chicken on both sides with flour mixture.
Heat 1 tablespoon of the oil in large skillet on medium heat. Cook chicken in batches 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil as needed. Remove chicken from skillet. Add pancetta and shallot to skillet; cook and stir 2 minutes.
Stir water, lemon juice, wine and crumbled stock cube into skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Return chicken to skillet; top with lemon slices. Cover and cook 4 minutes or until heated through.