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Preparation

1. Sprinkle pepper on cut chicken.
2. Cut chincken into medium-sized pieces.
3. In a heavy skillet, heat oil over high heat.  Add chicken and cook until just brown. Transfer to a plate and set aside to cool.
4. Melt butter in the same skillet over medium-high heat. Add onion and sauté.
5. Add garlic and mushrooms; continue to sauté until onions are tender. 
6. Add wine and simmer until juices are reduced by half. Stir in mustard.
7. Return chicken to skillet. Simmer, uncovered, over medium-low heat until chicken is cooked through and sauce thickens slightly.  (If sauce is too thick, add 1/2-cup water or more until desired consistency is achieved.)
8. Stir in chopped parsley.
9. Make fettuccini according to package directions, but without salt. Serve one cup fettuccini with each chicken breast and garnish with parsley sprigs.