|Chicken breasts||4 (with or without bone)|
|Herb seasoned flour||25 Milliliter (2 tablespoon)|
|Butter||25 Milliliter (2 tablespoon)|
|Dry white wine/Chicken stock||125 Milliliter (1/2 cup)|
Dredge chicken in Herb Seasoned Flour.
In heavy skillet, melt butter, cook chicken over high heat until browned, about 3 minutes on each side (for bone-in chicken, add more butter if necessary).
Pour in wine and cook, stirring, until slightly thickened.
Reduce heat to medium and cook, covered, for 3 to 4 minutes on each side for boneless chicken, 10 minutes on each side for bone-in chicken, or until chicken is no longer pink.