2 lb. chicken pieces (thighs and/or breasts)
2 tsp. lemon pepper
1/2 c. flour
4 tbsp. oil
1 c. orange juice
1 c. white wine

Mix flour and lemon pepper in a plastic bag. Take off skin on chicken pieces; put in bag and coat with mixture. Brown in oil. Add orange juice and wine to skillet. Turn pieces occasionally. Cover; simmer for 35 to 40 minutes or until tender. Serve over rice or noodles with a tossed salad.