||Preheat oven to 350°F.
TIP: Nutrition facts are based on removal of skin from chicken.
||On wax paper or foil sheet, combine flour, pepper and mustard.
||Remove skin from chicken and lightly coat chicken with flour mixture, pressing to make pepper adhere.
||In large skillet over medium heat, heat oil. Place chicken in skillet so that drumsticks do not touch. Cook for 10 minutes, turning once.
||Place drumsticks in non-stick or glass baking pan for 30-35 minutes or until internal temperature reaches 180°F. Remove chicken from oven and set aside.
||Pour fat from skillet. Over medium-high heat, add garlic to skillet; sauté 30 seconds. Stir in wine, and continue cooking over medium-high heat stirring constantly 2 or 3 minutes until sauce is thickened and one half reduces liquid.
||Stir in parsley. Spoon sauce over chicken.