Place boneless, skinless chicken breasts in between two sheet of parchment paper and flatten slightly with a rolling pin or meat mallet.
Drizzle the chicken with olive oil and season with dried herbs of your choice, a pinch of paprika and salt.
Preheat a large pan over high heat. Add the chicken and cook for 3-4 minutes per side until the chicken is almost cooked through. Remove and set aside.
Add butter to the same pan then add the garlic and cook for a few seconds. Pour in white wine, lemon juice and seasoning.
Allow to simmer for a few minutes then add the chicken back into the pan. If you would like to add vegetables, add par-cooked green beans, broccoli, kale or sugar snap peas into the pan with the chicken.
Cook for another 3-4 minutes, basting the chicken with the sauce then serve.