Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet until about 1/2 inch thick. Season generously with Lemony Grilling Pepper.
Heat butter in a large, heavy nonstick skillet over medium heat until bubbly and starting to brown.
Add chicken and cook, turning occasionally, until almost opaque in center and golden on both sides. Remove to serving plates.
Remove skillet from heat. Add lemon juice, remaining butter and parsley and stir to loosen brown drippings in bottom of pan. Spoon over chicken.
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