The first thing is to butterfly the chicken breast. If you are not familiar with a butterfly cut, this is a simple technique used to make a thick piece of meat (in this case, chicken breast) a little bit thinner. By cutting the chicken breast in halves, it makes the cooking process much faster.
Place two chicken breasts on a cutting board and hold a long sharp knife along the long side of the chicken. Slice through the chicken breasts to the end, ending up with a total of four thin slices.
Next, using a paper towel, pat dry the chicken breast and season them with ½ teaspoon of salt. In this recipe, I used sea salt. Add 1 ½ teaspoon of smoked paprika and ¼ teaspoon of black pepper. Set aside.
Over medium-high heat, in a nonstick skillet, add 1 teaspoon of oil (I like to use avocado oil). Add the chicken breast and cook it for 3 minutes on each side.
Then, add ½ cup of the Better Than Bouillon mixture, cover the pan, and cook for 15 minutes on low heat. Please read the post for more information about this product and substitutions!
By now, almost all the liquid has been absorbed. Add 2 tablespoons of unsalted butter and minced garlic. Stir to combine, cook for 2 minutes and remove from the stove. The chicken is ready! Garnish with some fresh parsley and set aside.