From Joe's sister, Debbie, a little lemon juice goes a long way in this dish!
whole chicken breasts, boned, skinned and halved
tbsp olive oil
Salt and pepper to taste
tbsp chopped parsley
Juice of ½ a lemon
Wash and dry chicken. Pound flat with a mallet. Melt butter and oil in a large skillet. Coat chicken with flour and regulate heat to medium-high, place chicken breasts in skillet. Cook approximately 3-5 minutes per side. When done, salt and pepper them, and put in an oven-proof dish, keeping warm in a 250 degree oven. To make the sauce, add 4 tbsp butter to the chicken skillet drippings and melt, scraping up the browned bits in the pan. Remove from heat. Add chopped parsley and lemon juice. Pour the sauce over the chicken and serve. Note: Goes well with buttered peas and stuffed tomatoes!