Instructions

1. Heat a large lidded pan on medium high heat, then add about 3-4 tbsp olive oil. Brown the chicken just until golden on both sides, then remove chicken from pan and set aside.
2. Lower heat to medium, then add pancetta and onion. Cook until soft, stirring occasionally, about 5 minutes. Add garlic and mushrooms, cook further 1 minute. Add the wine and simmer for 1-2 minutes, use a spatula to scrape the brown bits off the pan.
3. Return the chicken to the pan, then add the chopped tomato. Sprinkle with the sugar and add the herbs. Bring to a boil, then reduce heat to medium low. Cover pot with the lid and leave to simmer for 15 minutes for smaller chicken breasts, and 20 minutes for large ones.
4. Uncover, season with salt and pepper and increase heat to medium, then leave to cook for further 10-15 minutes until sauce has thickened.
5. Garnish with chopped parsley before serving on top of soft polenta or alongside crusty bread.
6. Leftovers will keep for up to 3 days in the fridge. To re-heat, place in pot over medium heat, add a splash of water and cover with lid. Cook until sauce is steaming and chicken is warmed through.