Toss with a modest amount of chopped parsley just before serving. The potatoes should taste primarily of butter and potato, not parsley.
Prepare the Chicken
Place each chicken breast between two sheets of parchment paper or plastic wrap.
Pound gently to an even thickness of about ¼ inch. Cut each breast into two smaller, naturally irregular cutlets.
Season with salt and pepper. Dust very lightly with flour, then shake off the excess. The chicken should not be breaded or develop a floury coating.
Heat the butter and oil in a large skillet over medium-high heat.
Cook the chicken in batches for about 1½ to 2 minutes on each side, depending on thickness. It should be lightly browned and just cooked through.
Transfer the chicken to a warm plate. Do not overcook it; thin cutlets dry out quickly.
Make the Whisky Cream Sauce
Remove the skillet from the heat before adding the whisky.
Pour in the whisky and return the pan to medium heat. Let it bubble until reduced by approximately half.
To flambé the whisky, remove the pan from the burner before adding it. Return the pan to the heat and ignite it carefully with a long match or lighter. My own approach is to use a small propane torch. Keep your face and hands away from the pan, and never pour whisky directly from the bottle into a flaming skillet.
Flambéing is optional. Reducing the whisky normally will produce a good sauce without the flames.