I made this using boneless skinless chicken breasts instead of pork. Added seasonings to flour (garlic powder, salt, pepper, and Italian) and coated the chicken in flour before putting it in the pan (you can use regular sized chicken breasts and flatten with a meat tenderizer or my grocery carries thinner cut "skinny chicken" which I used (not quite as tender since you don't flatten it, but still works and tastes great if you're in a hurry). Browned on both sides in the butter until thoroughly cooked and I added finely chopped scallions as the chicken was nearing done (before the wine). Followed the recipe from there on and served over wide noodles. My family raved over this!
Note: I would definitely double the recipe for the sauce if you are planning to serve it with rice or noodles.
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I made this using boneless skinless chicken breasts instead of pork. Added seasonings to flour...