2 lbs. boneless chicken breasts, pound to 1/8 inch thickness (4 breasts)
(I cut each breast into about 4 small pieces )
salt and pepper
seasoned salt and pepper
1/3 cup olive oil
2 tbsps. butter
1 cup chicken broth
1/2 cup dry white wine or white cooking wine
2 medium lemons
Sprinkle chicken breasts with salt and pepper.
Heat oil and butter in a 12 inch pan over medium high heat.
Brown chicken breasts on both sides, removing pieces as they brown.
Reduce heat to low and stir in broth and wine - scraping bottom of pan to loosen brown bits.
Return chicken to pan, cover and simmer 15 minutes until fork tender.
Remove zest from one lemon and cut lemon in half; squeeze to remove juice Thinly slice the other lemon.
Remove chicken breasts from pan and keep warm.
Stir lemon juice and zest into liquid; add slices of lemon. Heat to boiling. Spoon liquid over chicken and sprinkle with parsley.