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PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

4 skinless, boneless chicken breasts

flour for dredging

4 tablespoons butter

1 large green onion, sliced thin

salt, pepper and paprika to taste

1/4 cup chopped fresh flat leaf parsley

Juice of 1 lemon

Juice of 1 lime

• Place chicken between the folds of a clean cheesecloth towel.
• Pound chicken breasts to 1/4 inch thick.
• Cut each breast in half.
• Generously season both sides of chicken breasts.
• Dredge chicken in flour.
• In a large skillet melt butter over medium high heat.
• When butter is sizzling, but not browning, add onions and chicken pieces.
• Generously season AGAIN!
• Cook chicken 4-5 minutes on each side.
• Plate chicken and keep warm.
• Add parsley, lemon and lime juices, cooking until browned.
• Pour over chicken pieces.
• Garnish with parsely.