The Modern Nonna

0 Take the chicken out of the fridge and leave it at room temp for at least 30 minutes before preparing the dish.
5 Cut the chicken breasts in half lengthwise, or you can ask the butcher at any meat department to do that for you. Alternatively, you can purchase thinly sliced chicken filets as well. 
4 Once you cut the chicken breasts in half, take each half and place it in between two pieces of plastic wrap. You can also place it into a Ziplock bag as well. 
3 Take the flat side of a meat mallet and gently pound each piece until thin, about 1/4-inch thick. This will tenderize the meat as well as help it to cook much faster and evenly in the pan. 
2 Season each side with salt and pepper. When seasoning, hold the seasoning high above the chicken, and then sprinkle it all over; seasoning from high above helps for even distribution. 
1 In a grill pan or regular pan add some avocado oil and heat it up on medium-high heat. The oil should shimmer when hot. 
6 Place the filets into the pan, making sure they are not touching. If the pan is overcrowded the meat will STEAM and we do not want that. 
7 Cook the chicken for about 2 minutes on each side or until golden. If you prefer, you can also insert a meat thermometer and make sure the chicken is cooked to 165F (74C).
8 I poke a hole on the bottom of my lemon with a metal or bamboo straw and squeeze the lemon on top of my chicken both on and off the heat.
9 Let the chicken rest for 2 minutes before cutting. Garnish with parsley, if you like, and enjoy with any side you like!