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Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings.
In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes.
To serve, spoon pan juices over chicken. Serve with rice.