Combine flour and oregano. Season with salt and pepper. Pat chicken dry. Dredge in seasoned flour, shaking off excess. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add chicken and cook until springy to touch, about 8 minutes per side. Increase heat. Add lemon juice and brandy to skillet. Tilt skillet; ignite with match. When flames subside, remove chicken. Whisk remaining 4 tablespoons butter into sauce 1 tablespoon at a time. Pour sauce over chicken. Garnish with chopped parsley. chick 55