2 boneless, skinless chicken breasts
1 large or 2 small onions, cut in lengthwise slivers (this is a little more onions than original recipe)
1 T olive oil
1 tsp. butter (optional, but it adds a lot of flavor)
pinch saffron (about 1/4 tsp. or less)
3/4 cup chicken stock (this is a little more chicken stock than original recipe)
1 1/2 T fresh lemon juice (this is a little more lemon than original recipe)
1/4 cup finely chopped fresh parsley