1-First Steps: Prepping the Chicken Begin by splitting each chicken breast horizontally to form 4 thin steaks, which helps them cook evenly and quickly. In a bowl, mix 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cumin, 3/4 tsp cooking salt or kosher salt, 1/8 tsp black pepper, and 1 1/2 tbsp plain or gluten-free flour. Coat the chicken steaks evenly with this seasoning mix, shaking off any excess for a nice, even layer.

2-Cooking the Chicken: Heat 20g unsalted butter or 1 1/2 tbsp olive oil in a large non-stick pan over high heat until it foams. Place the chicken in the pan and cook for 2 1/2 minutes per side until it’s deep golden and crisp. Once done, remove the chicken to a plate and let it rest for 3 minutes, which helps keep it juicy and tender.

3-Making the Sauce: Reduce the heat to medium-high, then add 1/3 cup dry white wine or chicken stock to the pan and simmer rapidly for 1 to 1 1/2 minutes while scraping up the flavorful bits. Stir in 30g unsalted butter until it melts and combines smoothly, and if you like, add 1 tbsp roughly chopped parsley for a fresh touch. Serve the chicken topped with this butter sauce for a dish that’s ready in just 12 minutes total.