1 oven stuffer roaster boneless breast
2 tbsp. flour
2 tsp. cracked black pepper
1 tsp. dry mustard
2 tbsp. vegetable oil
1 clove garlic, minced or pressed
1/2 c. dry red wine
1 tbsp. chopped parsley

Remove visible fat from chicken and slice into thin cutlets; rinse and pat dry. Place chicken cutlets between sheets of plastic wrap; with meat mallet, pound very thin. On waxed paper, combined flour, pepper and mustard. Lightly coat chicken with flour mixture, pressing to make pepper adhere.

In large skillet over medium-high heat, heat oil. Add garlic; saute 30 seconds. Place chicken in a skillet so that pieces do not touch. Cook about 3 minutes or until lightly browned, turning once. Remove to serving platter; keep warm. Pour off fat; stir in wine. Cook over high heat, stirring constantly 2 to 3 minutes or until liquid is reduced by 1/2. Stir in parsley. Spoon sauce over chicken.