3 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
1 to 2 teaspoons poultry seasoning
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/2 cup white wine
3 tablespoons unsalted butter
1 tablespoon garlic, finely minced; or to taste
2 teaspoons fresh parsley, optional for garnishing
To a large skillet, add the olive oil, pounded chicken, evenly season with poultry seasoning, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes. Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it’s searing. Using caution, deglaze your skillet by adding wine and allow the liquid to bubble up and steam violently for a few seconds. Add the butter and allow it to melt, about 1 minute; stir continuously until melted. Add the garlic and cook until fragrant, about 1 minutes; stir continuously. Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken. Optionally garnish with parsley and serve immediately.
