Step 1

Preheat a 12-inch non-stick skillet over medium-high heat.

Step 2

Dab chicken on all sides dry with paper towels.

Step 3

Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 1 scant tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).

Step 4

Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.

Step 5

Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.

Step 6

Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.

Step 7

Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).

Step 8

Serve right away.