Garlic Butter Chicken

Sprinkle the chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Discard any remaining flour.

Heat 2 tablespoons butter in a large skillet over medium-high. Cook 3 to 4 minutes on each side until golden brown and cooked through. If needed, brown the chicken in 2 batches.

Transfer the chicken to a plate and lightly tent with aluminum foil to keep warm.

Add 1 tablespoon butter to pan and add garlic. Cook 1-2 minutes until fragrant. Add chicken broth and cook until reduced by half, about 5 minutes, stirring frequently and scraping up the browned bits from the bottom of the pan.

Reduce heat to low and whisk in remaining 3 tablespoons butter until melted. Stir in chives and parsley. Spoon sauce over chicken to serve.