Cilantro Chicken

Part 1 - the Chicken
4 boneless skinless chicken breasts
½ tsp salt
½ tsp ground cumin
¼ tsp pepper

Part 2 - the Sauce
¼ cup (2oz/58gr) butter, divided
2 large onions, sliced (20oz/570gr)
½ cup lemon (or lime) juice
1 bunch minced fresh cilantro

1. Pound the chicken breasts flat. Sprinkle with salt, cumin and pepper, and set aside.
2. In a large skillet over medium heat, sauté the onions in 2 Tbsps of butter until tender and golden brown; remove from the pan and set aside. 
3. Add the remaining 2 Tbsps of butter and then the chicken to the pan and cook until no longer pink.
4. Stir in the lemon juice, the fresh cilantro, and the onions. Bring to a boil, turn off the heat, and serve immediately.