1
Bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature in a small microwave-safe bowl. Wash and dry produce.
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.