Smoked Cheddar and Pancetta Chicken

In a large saute pan, saute the pancetta over medium-high heat until well browned. Remove to a plate with paper towel to drain.

Add 1 tablespoon olive oil to the pan, and add onion. Cook until translucent (may be slightly browned). Add the garlic, saute for another minute or two.

Add more olive oil if needed, and place the slices of chicken in the pan at medium to medium-high heat, browning on each side (the middle will still be pink).

Once both sides are browned, deglaze the pan with the red wine (add the wine, stir around a bit), and reduce heat to a simmer. Add sliced mushrooms. Cover and cook for 4-5 minutes, until the chicken is cooked through.

Reduce heat to low and add the heavy cream. Stir to combine. Let sit at low heat for a few minutes.

Add the smoked cheddar, cover again for 1-2 minutes. Remove from heat and stir to incorporate the cheese into the sauce.

Add salt and pepper to taste. Serve over egg noodles or other pasta, sprinkling the reserved pancetta on top.