Heat olive oil and butter in a large (12") cast iron pan. When butter turns dark brown, place chicken breasts skin side down on the pan and sear over high heat for 2 minutes. Flip and sear for another 2 minutes. Pour the sauce all over the chicken breasts. Lower heat to low, cover the pan with a lid and simmer for 15-20 minutes, brushing the sauce over chicken tops every 5 minutes or so.

Once the chicken breasts have cooked through - juices run clear and internal temperatures has reached 160F, remove chicken breasts from the pan and let them rest for 5 minutes.

Serve with lime wedges, chopped parsley and the pan sauce which should be poured over sliced chicken breasts.