To prepare the chicken

Cup of Yum
1. Lay the chicken breast flat on a chopping board and pat it dry so it doesn't slip.2 chicken breasts
2. Keep a large sharp knife parallel to the board and cut sideways through the breast. (see the bulk of post for pictures)
3. Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
4. If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
5. Add the flour to a shallow dish.¼ cup / 60 g all-purpose flour
6. Season both sides of the chicken fillets with salt, pepper, and garlic powder, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper½ teaspoon garlic powder

To cook the chicken

1. Heat the olive oil over medium-high heat in a heavy skillet or frying pan. Once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoon olive oil1 tablespoon butter
2. Cook chicken for 3-4 minutes per side until golden brown. Remove the cutlets to a plate, tent with foil, and set aside.

To make the sauce

1. Place the same skillet over medium heat and add white wine; use a wooden spoon or spatula to scrape off any bits stuck to the pan - bubble for a minute.½ cup / 125 ml white wine
2. Add the garlic and butter to the pan.6 cloves garlic - finely chopped6 tablespoon butter
3. As the butter melts, use a whisk to combine it with the wine.
4. Sprinkle in the parsley and season with garlic powder, salt & black pepper.1 tbsp fresh parsley - finely chopped1 tsp garlic powder½ tsp salt½ tsp black pepper
5. Simmer the sauce on low for 2 minutes until it thickens slightly, then add the chicken back into the pan, along with any juices that have collected on the plate. Cook for a minute more.
6. Spoon the butter sauce over the chicken and serve.