Preheat oven to 325* F. Sauté mushrooms in 2T. butter. After they soften, reduce heat to medium; cook
until liquid evaporates. Stir in 1/2 cup wine, reduce by 1/2 to 3/4. Remove from pan (with juices) and set aside.
Combine flour, salt and pepper. Dredge chicken in flour mixture. Brown chicken in pan with 2T. butter and oil.
Remove from pan and set aside. sauté pancetta in pan drippings, until it begins to brown. Add onion and fennel.
Cook until onion softens. Stir in the garlic, cook 2-3 minutes. Increase heat, stir in 1/2 cup wine and sage. Remove
from heat; add sautéed mushrooms with their liquid. Return chicken to the pan, cover and bake 40 minutes.
Remove from oven and stir in vinegar. Prepare noodles according to package instructions; drain. Serve chicken