HONEY BUTTER:

6 tbsp. butter, softened
2 tbsp. honey

CHICKEN SCALLOPS:

4 med. chicken breasts, skinned, boned, and halved
Salt and freshly ground black pepper
All-purpose flour
2 tbsp. butter (or as needed)
2 tbsp. peanut oil (or as needed)
1 tbsp. chopped fresh parsley leaves

Combine the butter and honey well, cover, and refrigerate until needed. Put each breast half between 2 pieces of wax paper and flatten it to a 1/4 inch thickness. Season the flattened chicken lightly with salt and pepper. Coat the scallops with flour and shake off any excess.

Heat the butter and oil in a large frying pan and cook the chicken, 2 or 3 pieces at a time, until it is golden brown on each side. Transfer the cooked chicken to an ovenproof platter and keep it warm in a 250 degree oven. Finish cooking the remaining chicken, adding 1 or 2 tablespoons of equal amounts of butter and oil as needed.

Spread 1 tablespoon of Honey Butter over each piece of cooked chicken and arrange them on a platter. Sprinkle with parsley and serve immediately. Serves 4.