4 medium boneless skinless chicken breast halves

1/4 C. flour

1/4 tsp. salt

1/4 C. butter

1/2 C. dry white wine or chicken broth

1/4 C. sliced green onion

1/2 C. snipped fresh oregano or fresh thyme or fresh lemon thyme or fresh mint (you pick your favorites)

1/4 tsp. black pepper

1/8 tsp. salt

 

Place each piece of chicken between two pieces of plastic wrap pound lightly using the side of meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness, remove plastic wrap. In a shallow bowl combine flour, and 1/4 tsp. salt; coat chicken pieces with flour mixture; in a 12-inch skillet heat 2 T. of the butter over medium heat, add chicken and cook 6 to 8 minutes or until chicken is tender and no longer pink, turning once; Remove chicken from skillet, transfer to platter; cover and keep warm. Add wine and green onions to the skillet; cook and stir 1 minute, scraping up any browned bits in skillet, if necessary; Cook 1 minute more or until reduced to 1/3 C., remove from heat. Whisk in remaining 2 T. butter until melted; stir in 2 T. snipped fresh herbs, the black pepper, and the 1/8 tsp. salt (If using chicken broth omit the 1/8 tsp. salt). Pile the remaining herbs on chicken when serving.