|Whole chicken breasts||2 , rinsed, skinned, boned and cut into half|
|All purpose flour||3 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Ground peppercorns/Pepper||To Taste (Several Grinds Of A Pepper Mill)|
|Chicken broth||1⁄4 Cup (4 tbs) (Canned / Homemade)|
|Tomato paste||1 Teaspoon|
|Garlic||1 Clove (5 gm), mashed|
|Chopped fresh chives/Tender green onion tops||1 Tablespoon|
Using a "hit and slide" motion to avoid tearing meat, flatten chicken breasts with meat pounder or bottom of a small, heavy skillet.
Mix flour, thyme, and pepper in pie plate.
Dip chicken in flour mixture to coat.
Preheat saute pan over high heat.
Add butter and rotate pan to coat entire cooking surface.
Do not let butter brown.
Add chicken, pressing down on each piece with a spatula to sear underside.
Cook over high heat 1 minute; turn and cook other side in the same way 1 minute.
Lower heat and cook 6 to 8 minutes or until chicken is cooked through.
Remove chicken to a warm platter.
Mix together broth, tomato paste, garlic, and salt.
Add broth mixture to pan; use wooden spoon to stir and scrape bits of chicken from pan bottom.
Cook 2 minutes, stirring gently.
Pour over chicken; top with chives and serve.