Rehydrate the porcini mushrooms, either by boiling them for 2 minutes or by soaking them for 30 minutes. Drain and slice, reserving the broth for another use.

Dredge the chicken in the flour to coat lightly. Heat the oil in a large skillet oven medium-high heat. When the oil is hot, add the chicken. Cook 2 minutes on each side, or until golden brown. Transfer to a plate.

Reduce the heat to low and add the mushrooms to the pan. Cook, stirring frequently, until soft and lightly browned. Whisk together the dressing and broth; pour over mushrooms. Add the chicken; simmer 5 minutes or until the chicken is cooked through and the sauce has thickened.

Season with cracked black pepper and garnish with fresh parsley.