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Ingredients
  • 2 Tbsp butter
  • flour for dredging
  • 1 to 1.5 pounds thinly sliced chicken breasts
  • 8 to 12 ounces sliced mushrooms (i use baby portobellas)
  • 4 ounces pancetta, finely cubed
  • ⅔ cup marsala cooking wine
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 Tbsp cornstarch + 1 Tbsp water
  • fresh parsley to garnish
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