Use a super hot skillet and don’t over crowd the pan, so the chicken gets beautifully browned. Then make the sauce in the same pan—efficiency at its finest!
Mix flour, salt, and pepper in shallow dish.
Place chicken breasts between two sheets of waxed paper. Gently pound chicken with a rolling pin or meat mallet until evenly flattened to about 1/4-inch thick.
Dredge chicken pieces in seasoned flour. Heat oil in a large skillet over medium-high heat.
Cook chicken in the hot skillet for 4 to 6 minutes, turning once, until crisp and golden. Cook to internal temp of 165°F. Remove to plate; keep warm.
Add wine to the skillet and boil for about 4 minutes or until reduced by half. Remove from heat and whisk in butter and herbs. Serve chicken with herbed butter sauce.
This is the perfect dish to play with flavoring—use different herbs or add grated lemon or orange zest to the butter sauce.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.
Pounding chicken pieces—boneless breasts or thighs—into evenly thin cutlets makes cooking much quicker (thighs will take a little longer to cook than breasts).