Unknownchef86's Pounded Chicken Filets (Johnny's)

• 1 skinless chicken breast half, per person, pounded flat (more if desired)
• 2 tablespoons butter, per breast (amount is approximate)
• seasoning, to taste (I use Johnny's Pork and Chicken Seasoning)

1. Pound the breast(s) out thin with the flat side of a meat mallet or heavy skillet (I put them in a gallon size Ziploc freezer bag first -- reduces "splatter").
2. Melt the butter in a pan (I use cast iron) over medium heat.
3. Put the breast(s) (how many depends on how big they are when pounded out) into the pan and sprinkle Johnny's Pork and Chicken Seasoning to taste.
4. Let brown, turn, and sprinkle again.
5. Let finish cooking (approximately 3-5 minutes per side).
6. Make lots.

chicken, butter, seasoning

Taken from www.food.com/recipe/unknownchef86s-pounded-chicken-filets-johnnys-277363 (may not work)