4 boned chicken breasts
1 c. flour
2 tbsp. lemon juice
1 tsp. parsley
Pinch of pepper
1 tbsp. orange juice
2 tbsp. olive oil

Separate chicken breasts into 8 pieces, pound until thin (not thin enough to see through). Coat chicken with flour, and saute in olive oil until light brown. Remove from pan.

In the same pan, add lemon, orange juice, parsley and pepper. Simmer on low about 2 minutes, then add chicken, cover and saute about 8-10 minutes.