Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless, chicken breasts
  • salt and fresh ground pepper, (to taste)
  • ½ teaspoon Italian seasoning
  • ½ teaspoon sweet paprika
  • ¼ teaspoon onion powder
  • 1 tablespoon olive oil
  • 5 tablespoons butter, (divided)
  • 4 cloves garlic, (minced)
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • ⅓ cup dry white wine OR low sodium chicken broth

Instruction

  • Pound chicken breasts to an even thickness.
  • Season with salt and pepper.
  • In a small mixing bowl combine Italian seasoning, paprika, and onion powder; rub chicken breasts with the prepared seasoning.
  • Heat olive oil in a large 12-inch skillet over medium-high heat.
  • Add chicken breasts to the hot oil and cook for 6 minutes, undisturbed.
  • Flip over the chicken breasts and add 1 tablespoon butter; continue to cook for 5 more minutes, or until cooked through. Chicken is done when internal temperature reaches 165˚F.
  • Remove chicken from skillet and set aside; keep covered.
  • Reduce heat to medium and add 2 tablespoons butter to the same skillet.
  • Stir in garlic and cook until fragrant, about 15 seconds.
  • Add parsley, thyme, and rosemary; cook for 10 seconds.
  • Pour in wine or chicken broth and scrape up all the browned bits from the bottom of the pan.
  • Add remaining butter to the skillet and stir until butter is melted.
  • Return chicken to the pan and cook for a minute or two, or until just heated through.
  • Spoon sauce over chicken.
  • Remove from heat.
  • Serve.