Cover chicken breast with plastic wrap.
Then, use a small pan or flat side of a meat tenderizer to pound the chicken breast until the thick end is even with the thin.
Heat cast iron skillet on medium high heat and wait for the pan to get hot.
Add cooking oil and lay seasoned chicken breasts in the pan. Brown well and cook for 8 minutes.
When the chicken breasts are half way cooked and well browned, turn them and cook on the second side for another 8-10 minutes.
Add butter mixed with minced garlic, lemon juice, and fresh herbs to the pan.
Allow the butter to brown.
Turn the chicken over in the sauce to get it well coated.
Let cooked chicken rest for 5-10 minutes.
Slice against the grain and serve with browned butter pan sauce.
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