Ingredients
1½ to 2 pounds boneless, skinless chicken breasts
Salt and black pepper
1 tablespoon vegetable or canola oil
3 tablespoons unsalted butter
4 garlic cloves, smashed and peeled
4 rosemary, thyme or sage sprigs, or a mix
Directions
1
Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil.
2
Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.
3
Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust.
4
Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.