2 tablespoons minced garlic
1 tablespoon olive oil
2 boneless, skinless chicken breasts, butterflied
1 tablespoon dried herbs (thyme, rosemary, basil)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup white wine
Preheat the oven to 400 degrees. Heat an ovenproof skillet over medium-high heat with olive oil. Season the chicken with the herbs, salt and pepper. Add chicken and cook for 3-4 minutes per side. Add in the garlic. Deglaze with the white wine. Transfer the skillet to the oven and cook for 12-15 minutes. Serve.