Clean and skin pheasant breast, then place between two pieces of waxed paper and pound lightly with a meat mallet (or the back side of a heavy spoon) until the pheasant breast are 1/4-inch thick. On waxed paper, mix flour with salt and pepper. Dust pheasant breast with seasoned flour. In a skillet over medium heat, melt butter and fry pheasant breast 5 to 7 minutes per side or until browned. Remove to a warm platter.Melt butter in the same skillet. Add parsley and lemon juice, then stir and cook for 30 seconds and serve over pheasant. Serve with brown rice and a tossed green salad.