To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, and pepper, and cook over medium-high heat for 5 minutes.

Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through.

Remove chicken with a slotted spatula and place it on a plate to rest.

Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.

Add the butter and allow it to melt, about 1 minute; stir continuously until melted.

Add the garlic and cook until fragrant, about 1 minute; stir continuously.

Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.

Optionally garnish with parsley and serve immediately.