2 boneless, skinless chicken breast halves (about 12 oz.)
Salt and freshly ground black pepper
1 ½ tablespoons extra-virgin olive oil
½ cup dry white wine
Thinly sliced zest of ½ lemon (removed with a zester)
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh parsley
1. Pounding the chicken breasts. Put each chicken breast half between 2 pieces of plastic wrap and pound them with a meat pounder or the side of an empty wine bottle, using just enough force to gently spread the meat without tearing it, until each piece is ¼ inch thick and about 5 inches wide and 6 inches long. Season both sides of the chicken with salt and black pepper
2. Sautéing the chicken. Heat the olive oil in a large (10- to 12-inch) skillet over medium-high heat until the oil begins to smoke. Using tongs, lower the chicken breasts into the oil. Cook until lightly browned on the underside, 2 to 3 minutes, then turn and brown the other side for the same amount of time. At this point the chicken should be firm and fully cooked. If you are not certain, cut into the thickest part with a paring knife to be sure there is no longer any sign of pink or translucence. Remove the skillet from the heat and transfer the chicken to warmed dinner plates
3. Sauce. Pour off any oil in the skillet, then pour in the wine and stir to dislodge the browned bits in the pan. Cook over medium heat until the wine boils down to half its volume, Add the lemon zest, lemon juice, and butter; swirl the pan until the butter is melted and incorporated. Stir in the dill and parsley. Taste and add additional salt and pepper if needed. Spoon the sauce over the chicken and serve right away.
Add 2 tablespoons drained capers to the sauce along with the wine
Replace the dill with one of the following: 3 tablespoons coarsely chopped fresh basil, 2 tablespoons finely snipped fresh chives, 1 tablespoon coarsely chopped fresh marjoram or Italian oregano, 2 tablespoons coarsely chopped fresh spearmint or French tarragon, or 2 teaspoons coarsely chopped fresh English or lemon thyme.