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"I made this but changed a few things. I first sauteed onion and pancetta and garlic in butter and olive oil. I removed from pan and cooked the chicken in the same pan. The chicken was very flavorful from the juices in pan. When chicken was browned I removed from pan and added 1/4 cup on white wine to the pan to deglaze it. Added 2 cups of chicke..."
Dec 8, 2011 on Food.com