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Olive oil
2 ounces pancetta (about a 1/4-inch thick slice), cut into a 1/4-inch dice
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb. total
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1/2 cup dry Marsala wine
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley (optional)
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1st Keep
 nomoregrays
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