1/2 tsp. black pepper
1/4 tsp. salt
1/4 c. flour
4 chicken breasts, boned, skinless
1 tbsp. olive oil
1/2 c. Marsala wine
1/2 c. chicken stock, skim fat from top
1/2 c. lemon juice
1/2 c. sliced mushroom
1 tbsp. fresh parsley, chopped

Mix together pepper, salt, and flour. Coat chicken with seasoned flour. In a heavy bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Remove chicken from skillet and set aside. To the skillet, add wine and stir until heated. Add juice, stock and mushrooms. Stir to toss, reduce heat and cook for about 10 minutes until sauce is partially reduced. Return the browned chicken breasts to the skillet. Spoon sauce over the chicken. Cover and cook for 5-10 minutes or until chicken is done. Serve over cooked noodles. Garnish with chopped parsley.