Directions

1. 1

   In a small bowl, combine softened butter with minced garlic, chopped parsley, thyme, and sliced basil. Mix until well blended and set aside.

2. 2

   Pat the chicken breasts dry and place each on a cutting board. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast, leaving the edges sealed to form a pouch.

3. 3

   Divide the herb butter among the four chicken breasts, spooning it carefully into each pocket. Season the chicken inside and out with salt and pepper.

4. 4

   Place the flour in a shallow dish. Lightly coat each chicken breast with flour, shaking off any excess.

5. 5

   Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.

6. 6

   Pour the white wine into the same skillet, scraping up any browned bits from the bottom. Reduce heat to medium and simmer until the liquid reduces by half, about 2 to 3 minutes.

7. 7

   Stir in the fresh lemon juice and return the chicken to the skillet, spooning the wine sauce over top. Heat through for about 1 minute.

8. 8

   Divide the chicken among serving plates, drizzle with the pan sauce, and serve with lemon wedges on the side.