3 whole breasts, split, boned & skinned
1/2 tsp. salt & pepper
4 tsp. cornstarch
4 tsp. oil
1 egg white
6 tbsp. butter
1/2 c. parsley

Slice chicken diagonally in 1/2 inch wide 3 inch long strips and place in bowl. Toss with salt and pepper. Add cornstarch and oil, turn with spoon to coat. Fold in egg white; let stand for 1 hour.

In large skillet over medium heat, cook butter until it bubbles and just begins to brown. Add chicken, saute about 4 minutes until opaque and lightly golden brown. Sprinkle with parsley.

Serves 4-5.