In this task, you have to generate the title of the recipe given its required ingredients and directions.

[Q]: ingredients: '1 tablespoon olive oil', '4 ounces pancetta, small diced', '4 boneless chicken breasts, skin on', '1 pinch kosher salt, plus more as needed', '1 pinch freshly ground black pepper, plus more as needed', '1/4 cup minced shallots', '1 tablespoon dijon mustard', '1 1/2 tablespoons cider vinegar', '1/2 cup chicken stock', '1 tablespoon packed light brown sugar',<sep> directions: 'Preheat oven to 400 F.', 'Heat the olive oil in a large oven-safe skillet or cast iron skillet over medium high heat. Add the pancetta and cook until browned and crispy. Remove from skillet and drain on paper towels.', 'Season the chicken with salt and pepper on both sides. Add the chicken breasts skin side down to the drippings in the hot skillet. Cook 2 to 3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in oven 15 to 20 minutes, or until the internal temperature reaches 165 F. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.', 'Pour off all but 1 tablespoon of drippings from the skillet. Heat the skillet on the stove over medium heat. Add the shallots and cook 1-2 minutes until translucent. Stir in the Dijon mustard and cider vinegar and cook until vinegar is reduced. Raise the heat and whisk in the chicken stock and brown sugar. Cook 3 to 4 minutes until sauce thickens. Taste and season with salt and black pepper to taste.', 'To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.'
[A]: Pan-Roasted Chicken Breasts With Dijon Sauce & Crispy Pancetta

[Q]: ingredients: '1/4 c. butter or oleo', '1 c. light brown sugar', '1 egg', '3/4 c. sifted flour', '1 tsp. baking powder', '1/2 tsp. salt', '1/2 tsp. vanilla', '1/2 c. chopped nuts',<sep> directions: 'Melt butter.', 'Add sugar and blend.', 'Stir in egg, then sifted dry ingredients.', 'Last stir in vanilla and nuts.', 'Spread in well-greased 8-inch square pan.', 'Bake at 350 for 25 minutes.', 'Cut into bars while still warm.'
[A]: Blondies

[Q]: ingredients: '1 tablespoon vegetable oil or unsalted butter', '1 pound carrots, peeled and cut into chunks', '2 small parsnips, peeled and cut into chunks', '1/2 yellow onion, coarsely chopped', '3 cloves garlic', '5 cups chicken stock (page 91) or water', 'Salt', '1/2 cup cream or whole milk (optional)', 'Chopped fresh chervil, parsley, or chives, for garnish',<sep> directions: 'Put the butter or oil in the slow cooker.', 'Add the carrots, parsnips, onion, and garlic and cook on low for about 1 hour, or until the vegetables begin to brown.', '(The slight caramelization of the vegetables adds an extra flavor dimension to this soup, but you can leave this step out if youre pressed for time: omit the butter or oil and add the vegetables and water to the slow cooker all at once.)', 'Pour in the water and cook on low for 4 hours, until the vegetables are very tender.', 'Using a handheld blender, puree the vegetables in the slow cooker.', 'Season with salt and add the cream, if using.', 'Serve at once, garnished with chervil, parsley, or chives, or a combination of all three.'
[A]:
Roasted Carrot-Parsnip Soup