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1. Place each chicken piece between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness. Remove plastic wrap. Combine flour and salt in a shallow dish. Coat chicken pieces with flour mixture.
2. In a 12-inch skillet heat 2 tablespoons of the butter over medium heat. Add chicken; cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once. Remove chicken from skillet. Transfer chicken to a serving platter; cover and keep warm. Add white wine and/or broth and green onions to the skillet. Cook and stir for 1 minute, scraping up any browned bits in skillet, if necessary. Cook 1 minute more or until reduced to 1/3 cup. Remove from heat. Whisk in the remaining 2 tablespoons butter until melted. Stir in 2 tablespoons of the snipped fresh herbs, the pepper, and 1/8 teaspoon salt (If using chicken broth, omit the 1/8 teaspoon salt.)
3. Serve chicken with steamed asparagus. Drizzle wine sauce over all. Pile remaining fresh herbs onto each serving. Makes 4 servings.