- In a large skillet over medium-high heat, cook the pancetta in 1 tbsp (15 ml) of the oil until starting to brown. Add the onion. Cook until tender and nicely browned. Season with salt and pepper. Off the heat, add the vinegar, mustard and maple syrup. Transfer the onion jam to a bowl and set aside.
- In the same skillet over medium-high heat, brown the chicken in the remaining oil for 5 minutes on each side or until cooked through. Season with salt and pepper. Deglaze with the white wine. Add the onion jam and stir to coat the chicken.
- Serve with rice and a green vegetable, if desired.