Pound chicken breasts to an even thickness.
Season with salt and pepper.
In a small mixing bowl combine Italian seasoning, paprika, and onion powder; rub chicken breasts with the prepared seasoning.
Heat olive oil in a large 12-inch skillet over medium-high heat.
Add chicken breasts to the hot oil and cook for 6 minutes, undisturbed.
Flip over the chicken breasts and add 1 tablespoon butter; continue to cook for 5 more minutes, or until cooked through. Chicken is done when internal temperature reaches 165˚F.
Remove chicken from skillet and set aside; keep covered.
Reduce heat to medium and add 2 tablespoons butter to the same skillet.
Stir in garlic and cook until fragrant, about 15 seconds.
Add parsley, thyme, and rosemary; cook for 10 seconds.
Pour in wine or chicken broth and scrape up all the browned bits from the bottom of the pan.
Add remaining butter to the skillet and stir until butter is melted.
Return chicken to the pan and cook for a minute or two, or until just heated through.
Spoon sauce over chicken.
Remove from heat.