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Buttered Chicken


At Lammas, summer is beginning to draw to a close. In many rural communities, this was a time when flocks and herds were brought in from the fields and pastures. Much like the grains in the field, livestock were often harvested at this time. This simple recipe for chicken is one that can be prepared just about anywhere, and it only takes a few moments. Whip a pot of buttered chicken together and serve it up for your late summer celebrations!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 1 lb chicken breasts
  • 1/2 stick butter
  • 1 small chopped onion
  • Flour
  • Salt and pepper
  • 1/4 C fresh chopped parsley


Put half the chicken breasts in a zipper-style sandwich bag and seal the bag. Use a rolling pin to flatten the chicken down so that it's thin. Repeat with the remaining chicken breasts.

Combine the flour, salt, and pepper in a bowl, and then coat the chicken with the mix.

Melt the butter in a large sautee pan, and add onions. When the onions are brown, add the chicken. Cook for five minutes on the first side, or until golden brown. Flip the chicken breasts over, sprinkle the parsley on top, and then allow it to cook for another ten minutes or so.

Serve with your favorite bread and a big summer salad.

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