Pound chicken till it is about 1/4 inch thick.
Sprinkle both sides of chicken pieces with pepper. Add salt to taste.
In at large skillet, saute chicken in ghee, browning on both sides, until done. Remove from skillet and keep warm.
Add broth to skillet and scrape up all the browned bits from the bottom of the pan.
Simmer for about 3 minutes, until sauce has slightly reduced.
Pour sauce over chicken and sprinkle with parsley.