In a large skillet, sauté the pancetta until golden brown and setaside. Add olive oil to the skillet. Add the minced onion and cook until translucent and golden.

Cut chicken in long strips. Season and pat the chicken with flour on all sides.

Add the chicken strips to the pan with the onion and sauté until golden. If the pan is too dry, add a drizzle of oil while sautéing the chicken.

Add wine, which along with the flour will help create a thicker sauce. Add the pancetta.

Remove from heat when ready. Finish with fresh parsley.