the goods:
4 chicken breasts, pounded to 1/4-inch thickness
3 tablespoons unsalted butter, melted
1/2 cup dry white wine
3 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
1 tablespoon extra-virgin olive oil
Combine 2 tablespoons utter, wine, garlic, and thyme in a gallon freezer bag. Seal and mix to combine. Add chicken, season with salt and pepper. Seal and mix to coat chicken. Refrigerate overnight.
Remove chicken from bag and discard marinade. Gently shake chicken to remove excess liquid and season with salt. In two batches, heat 1 and 1/2 teaspoons butter and 1 and 1/2 teaspoons oil in a large skillet over medium-high; add half the chicken to pan and cook until browned and cooked through, about 5 minutes, flipping halfway through. Serve with desired sides.
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