I love to make this yummy (and easy!) recipe that I found years ago at Publix.
1 teaspoon seasoned salt
large zip-top bag
1 1/2 pounds chicken breast cutlets
2 tablespoons butter
1/4 cup white wine
1/2 cup reduced-sodium chicken broth
1 tablespoon dried oregano
4 (.75-ounce) slices Swiss cheese
1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour and seasoned salt in zip-top bag; shake to mix. Add chicken, wash hands; seal tightly and shake to coat.
2. Place butter in pan and swirl to coat. Using tongs, add chicken and residual flour; cook 2–3 minutes on each side to brown.
3. Add wine, broth and oregano. Bring to boil and cook 6–8 minutes, turning chicken occasionally, until liquid is reduced by half.
4. Top each cutlet with 1 cheese slice; cover and cook 1–2 minutes until cheese is melted. Serve with sauce.