Ingredients

•   chicken breast, butterflied (cut open)
•   seasoned flour
•   butter, hot
•   red onion, quartered
•   balsamic vinegar
•   oil or butter, hot
• 4 tbsp lemon juice
•   parsley, chopped
• knob butter

Method

1. Dip chicken breast in seasoned flour. Fry in hot butter after cutting open (butterfly).
2. In a 2nd pan, fry red onion quarters and add balsamic vinegar in hot oil or butter.
3. When one side is crispy, turn chicken and fry quickly on the 2nd side.
4. Use the 1st frying pan — pour in 4 tablespoons lemon juice, chopped parsley and a knob of butter. Stir very well and pour over chicken. Serve.