Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear
the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
After second side has been cooked, add the wine, garlic, and herbs
and continue to cook until the liquid is reduced by half.
Transfer the chicken to a serving platter and allow it to rest.
Remove the pan from the heat and whisk
in the butter, scraping up the bits from the bottom of the pan.
Serve the chicken with Potato-Vegetable Hash and the pan sauce