2-4tspof any mixed Italian seasonings (thyme, oregano, rosemary, red pepper flakes, and basil)
Flatten or butterfly the chicken breasts using a couple of sheets of saran wrap and a heavy skillet or the side of a meat tenderizer and pat dry with kitchen paper towels.
Combine your dry ingredients with whichever dried Italian seasonings you have or want, we recommend oregano, basil, red pepper flakes, rosemary, and thyme.
Using your fingers or some tongs dredge the breasts through the dry flour mixture and shake to remove the excess, if you want to ensure total coverage you can add your dry mixture and breasts into a plastic bag and shake well to coat.
Heat your skillet over a medium-high heat for a couple of minutes and then add your olive oil to the hot skillet.
Add your dredged chicken to the skillet and cook for 3-4 minutes unturned to allow the crust to form, flip and again cook for 3-4 minutes until both sides have a beautiful golden brown crust on the outside.
Turn down the heat and add your knob of butter to the pan. Once melted baste the chicken breast with the juices for a minute on each side.
Remove chicken from the pan and serve with warm rice and lightly steamed vegetables.
Pro tip: don’t discard the juices that accumulate at the bottom of the skillet, the added butter mixed with any flour creates a pseudo roux which tastes amazing with rice or pasta.