1. Wash and pat dry the chicken breasts, then trim off fat. 2. Put them between two pieces of plastic wrap and pound out evenly to a ½ inch thickness with a mallet. 3. Season generously with sea salt and fresh cracked pepper (both sides). 4. Dust lightly with flour (both sides) and shake off excess just before adding to pan. 5. Melt 2 ½ tablespoons butter in large saute pan over med-high heat. 6. Add chicken breasts and cook for about 3 minutes on each side. (You’ll know when it’s done when breasts are browned sufficiently on both sides.) Remove and allow to rest for a few minutes. 7. Sprinkle with parsley, squirt with lemon wedges, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
