Step 1

Combine the seasonings for the chicken and set aside. Measure out remaining ingredients before beginning.

Step 2

Cover the chicken with plastic wrap and gently tenderize each side with a meat mallet for more tender results.

Step 3

Cut the chicken into 1-inch cubes and pat the surface completely dry. (This is key for a golden sear.) Sprinkle with salt, I use up to 1 ¼ teaspoons, but season to taste. Sprinkle with the combined seasoning mixture and toss to coat.

Step 4

Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches, turning to sear on all sides, for about 5 minutes total, or until cooked through. Remove and set aside.

Step 5

Turn the heat off and add the wine, chicken broth, and seasoned salt. Set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will incorporate the brown fond into the sauce, making it more flavorful. Simmer until reduced by half and you can no longer smell alcohol, about 8-10 minutes.

Step 6

Reduce heat to medium-low. Add the butter, garlic, and thyme. Simmer gently for 1-2 minutes.

Step 7

Add the chicken back to the skillet along with any juices from the plate. Add the parsley and toss to combine. Allow it to heat through for 2 to 3 minutes.

Step 8

Squeeze 1-2 fresh lemon slices over the dish. Serve with toothpicks or mashed potatoes and roasted green beans!