In a large non-stick skillet, brown the onion in the butter. Add the chicken and garlic and cook over high heat until the chicken is golden brown. Season with salt and pepper. Set aside in a bowl.
In the same skillet, brown the mushrooms and pancetta. Add butter, if needed. Season with salt and pepper. Deglaze with the wine. Add the chicken mixture and tomatoes. Bring to a boil.
Cover and simmer for about 20 minutes or until the chicken is cooked. Break the chicken apart with a fork, put it back in the sauce and add the parsley. Adjust the seasoning.
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