Heat a 12-inch nonstick skillet on medium heat.

Use paper towels to dry the chicken.

Sprinkle flour, Italian seasoning and the desired amount of salt over the chicken. I use 3/4 tsp salt, 1/2 tsp pepper. Mix well to coat the chicken. All flour must stick to the chicken, and not be left on the cutting board. Continue to tossing as necessary.

To a skillet, add 1 Tbsp olive oils and 1 Tbsp butter. Butter should melt quickly. To evenly coat, tilt the pan.

To ensure that the chicken doesn't steam, add it in an even layer.

Cook until the bottom is golden brown, approximately 3 minutes. Then flip over to the other side and cook for 2 minutes more or until almost cooked through.

In small pieces, add 2 Tbsp butter. Add garlic and parsley. Cook for 1 minute more. The chicken should reach 165 degrees in the center, but not pink.

Serve right away.