Split chicken breast and pound with a meat mallet to an even thickness.
Rub salt, pepper, and Herbs De Provence on the chicken.
Heat a skillet on medium-high, when the pan is hot, add oil and butter, when oil and butter are hot add 2 chicken cutlets to the pan. (Don't overcrowd the pan, depending on the size of your pan add only 2 pieces of chicken at a time.)
Cook 4 to 5 minutes on the first side. Do not disturb. When chicken is brown and releases from the pan easily, turn it to the second side. Cook for 3 to 4 more minutes. It usually doesn't take as long on the second side.
When all breasts are cooked, take the chicken out of the pan and set it aside.
Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan. Simmer for about 2 minutes.
Add the chicken back into the pan and simmer for about 5 minutes to allow the sauce to thicken. Taste and add more salt and pepper if needed.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula