Averie Cooks

-1 To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
-1 Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
-1 Remove chicken with a slotted spatula and place it on a plate to rest.
-1 Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
-1 Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
-1 Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
-1 Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
-1 Optionally garnish with parsley and serve immediately.