Ingredients
– 3 tablespoons olive oil – ▢1 ½ pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts) – ▢1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
– 1 teaspoon kosher salt, or to taste – ▢1 teaspoon freshly ground black pepper, or to taste – ▢½ cup white wine* or chicken broth, or as necessary
– 3 tablespoons unsalted butter, or more if you want extra sauce – ▢1 tablespoon garlic, finely minced; or to taste – ▢2 teaspoons fresh parsley, optional for garnishing
Instructions
In a large skillet, combine the olive oil and pounded chicken. Season evenly with 21 Salute, salt, and pepper. Cook for 5 minutes over medium-high heat.
Don't touch, move, or disturb the chicken while it's searing. After 5 minutes, flip the chicken over. It should be a medium gold color. For thicker/larger chicken breasts, sear for 6-7 minutes.
Allow the chicken to cook for 5 minutes on the second side, or until fully cooked. Again, do not disturb the chicken while it is being seared.
Remove the chicken with a slotted spatula and set it on a plate to rest.
Use caution when deglazing your pan with wine (or broth), allowing the liquid to bubble up and steam furiously for a few seconds.
Allow the butter to melt for about 1 minute, stirring continually. Add the garlic and simmer for about 1 minute, stirring constantly.
Turn off the heat, return the chicken to the skillet, flip it in the garlic butter sauce, and spread the sauce over it.