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Separate the two fillets of each breast. They come apart very easily; one is large, the other
small. Pound the large fillets between two sheets of clear film lightly to flatten them. Dredge the
chicken in the seasoned flour, shaking off any excess.
Heat the butter in a large heavy frying pan until it bubbles. Place all the chicken fillets in
the pan, in one layer if possible. Cook over moderate to high heat for 3-4 minutes until they are
golden brown.
Turn the chicken over. Reduce the heat to low to moderate, and continue cooking until the
fillets are cooked through but still springy to the touch, about 9-12 minutes in all. If the
chicken begins to brown too much, cover the pan for the final minutes of cooking. Serve at once
garnished with a little parsley.
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