This recipe comes from Marcella’s Classic Italian Cookbook. The thing I really like about this is because of how you slice the chicken it is very hard to undercook, quick to cook and really stretches. Plus, I still occasionally regress back to childhood and like mini portions 
I served this with some simple pasta (tossed with butter, parsley and lemon juice) and a salad. Oh, and this counts as a thirty minute meal. This recipe only calls for one chicken breast but it served two. Of course, if your household is full of rugby or football players you may want to double it.
1 chicken breast
juice of 1 lemon
handful of Italian parsley chopped fine.
2T butter
1t olive oil
1. Slice the chicken into fillets approximately 1 cm thin. (About the size of the natural tender of the chicken breast.) I ended up with 5 pieces.
2. In a skillet over medium high add the oil and 1T of the butter. Saute the chicken until cooked and remove from the pan. Salt and pepper them.
3. Add the lemon juice and whisk the brown bits off the bottom of the skillet. You can add a bit of water if necessary. Add the parsley and the remaining butter and whisk together.
4. Add the chicken back to the pan and coat with the sauce. Serve with the remaining sauce on top.
