Place chicken breasts between plastic wrap or parchment paper. Using a meat mallet or heavy skillet, pound to an even thickness of about 1/2 inch throughout.

Season both sides of chicken generously with poultry seasoning, kosher salt, and freshly ground black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add chicken breasts in a single layer without overcrowding. Cook undisturbed for about 5 minutes until a golden-brown crust forms and chicken releases easily from the pan.

Flip chicken and cook for another 5 minutes, or until internal temperature reaches 165°F (74°C). Juices should run clear.

Remove chicken from skillet and place on a clean plate. Tent loosely with foil to keep warm while making the sauce.

Reduce heat to medium and carefully pour in white wine or chicken broth to deglaze the pan. Use a wooden spatula to scrape up the browned bits from the bottom.

Let liquid simmer for about 1 minute to reduce by about one-third.

Add butter to the skillet and stir continuously until it melts completely into the wine, creating a glossy, smooth sauce.

Stir in minced garlic and cook for about 1 minute until fragrant and softened but not browned. Watch carefully to prevent burning.

Turn off heat and return chicken breasts to the skillet along with any accumulated juices. Spoon the garlic butter sauce generously over the top of each piece.

Garnish with fresh chopped parsley if desired and serve immediately.