Saffron Chicken with Parsley and Lemon

Ingredients

• 2 boneless, skinless chicken breasts
• 1 onion, cut in lengthwise slivers
• 1 T olive oil
• 1 T butter
• Pinch saffron
• 3/4 cup chicken stock
• 1 1/2 T fresh lemon juice
• 1/4 cup finely chopped fresh parsley

Directions

1. Cut away any fat or tendons you can see from the chicken breasts, then slice the chicken on the diagonal into 1/2 strips to form small cutlets. Peel the onions, slice them lengthwise into slivers, and chop the parsley.
2. Choose a heavy frying pan that is not too large and has a lid that fits tightly. Warm the olive oil and butter, then quickly brown the chicken over medium-high heat. You want a little color, not a tough outside, and the chicken should not be cooked through yet.
3. Transfer the chicken to a plate, add the onion to the pan, and brown it over very low heat until the onion edges are turning golden, about 12-15 minutes. Scoop the browned onions onto another plate.
4. Put the chicken back in the pan and spread the onions over the top. Warm the chicken stock, add the saffron, and stir until it dissolves, then pour it over the chicken and onions.
5. Cover the pan and simmer over very low heat for 30-45 minutes. Add the chopped parsley, lemon juice, and a tiny bit of additional water if needed, then simmer for 15 minutes more. Serve hot, over rice if desired.