Chicken Tallulah

Invite Tallulah Chicken over for afternoon tea. Offer her a butter massage. After she is nice and relaxed, he muscles well kneaded, invite her to the woodshed.
"Oh, Tallulah, is that a pretty bracelet on the chopping block?"
"Oh, you might be right."
"Shiny. Pretty. Have a closer look."
As T bends over the chopping block, pick up the hatchet, raise it over your head. Aim for the skin just above the collar of her pretty polka dot dress. Feeds family of four.

Chicken Breasts
Olive Oil
Spices (hot paprika, pepper, thyme)
White Wine
Salt
Butter
Parsley

Heat olive oil in frying pan.
Add chicken to brown.
Season top with spices. Flip when underside brown.
Season top with spices as underside browns.
Once both sides browned, add white wine, nearly covering chicken.
Cover pan with top and allow to cook for 3 minutes. Remove cover, turn chicken over.
Add a bit of salt. Add fresh chopped Italian parsley. Add several slivers of butter.
Keep top off, adjust heat to allow simmer but do not let chicken burn, allow to reduce.
Once juices reduced but enough remains for sauce, sprinkle chicken with good quality aged parmesan cheese. Let melt, and mix into sauce to thicken.
Taste chicken, adjust salt to taste.
Remove chicken, plate, scrap pan and drizzle pan bits and juice over chicken, top with sprig or two of fresh parsley. Serve.