| 1. |
Mix together pepper, salt, and flour. Coat chicken with seasoned flour. |
| 2. |
In heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides, then remove and set aside. |
| 3. |
To skillet, add wine and stir until heated. Add juice, stock, and mushrooms. Stir, reduce heat, and cook for about 10 minutes, until sauce is partially reduced. |
| 4. |
Return browned chicken breasts to skillet. Spoon sauce over chicken. |
| 5. |
Cover and cook for about 5–10 minutes or until chicken is done. |
| 6. |
Serve sauce over chicken. Garnish with chopped parsley. |
