Season chicken cutlets with kosher salt and black pepper.
In a 12-inch skillet add 2 tablespoon (28g) butter and place over medium-high heat.
Once the butter is melted add in the chicken and cook for about 3 minutes per side.
Remove the chicken from the skillet and place onto a plate.
In the same skillet add 1 tablespoon (14g) unsalted butter, minced garlic, rosemary, and thyme.
Saute for just a few minutes to help release the flavor of the garlic.
Pour in the chicken stock and white wine.
Let the mixture gently simmer.
Cook the liquid down by half.
Add the chicken back to the pan and warm through.
Optional, add in the remaining tablespoon of butter to create a rich sauce. However, if you don’t want the added fat that is understandable.
Sprinkle the top with fresh chives.
Video
Notes
You can use whatever combination of herbs. I love the addition of chives at the end for that little hit of onion flavor without being so strong.I leave that extra tablespoon of butter at the end as optional because it can seem off-putting to some to have that much butter. But you’re building a sauce and butter is what can bring that really rich feeling.You could use regular boneless skinless chicken breast, just increase cooking time.