Chicken Cutlets With Herb Butter

From Everyday Food, episode "Chicken Four Ways."

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts, sliced thin (8 pieces, roughly)
•  salt
•  fresh ground black pepper
• 1  tablespoon olive oil
• 1⁄4 cup all-purpose flour
• 1⁄3 cup  chopped flat leaf parsley
• 1⁄3 cup  chopped mint
• 3⁄4 cup white wine
• 2  tablespoons butter

Directions

1. Sprinkle chicken breasts liberally with salt and pepper.
2. Over medium-high heat, heat oil until shimmering. Working in 2 batches, dredge cutlets in flour, patting off any excess, then place in skillet. Brown both sides, about 2 minutes per side, then transfer to a plate. Repeat with remaining cutlets.
3. Chop parsley and mint together until fairly fine.
4. Add wine to pan and scrape up any browned bits with a wooden spoon. Return the chicken to the pan and turn to coat.
5. Add butter and herbs. Swirl to combine. Serve with buttered noodles or roasted potatoes and a salad.