▢4 boneless, skinless, chicken breasts

▢salt and fresh ground black 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 use low sodium chicken broth

Pound chicken breasts to an even thickness and season them with salt and pepper.

In a small mixing bowl, combine Italian seasoning, paprika, and onion powder; rub the 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; tilt the pan to swirl around the butter while it melts and continue to cook for 5 more minutes or until cooked through. Chicken is done when its internal temperature reaches 165˚F.

Remove chicken from skillet and set aside; keep it covered.

Reduce heat to medium and add 2 tablespoons butter to the same skillet. Stir in the 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 the remaining butter to the skillet and stir until the butter is melted.

Return chicken to the pan and cook for a minute or until just heated through.

Spoon sauce over the chicken and remove from heat. Serve

*adapted from diethood