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Start with the herb butter. Mix all ingredients thoroughly in a small bowl and let sit until it’s time to serve.
In a large frying pan, over medium heat, melt the butter. Season the chicken with salt and pepper. Fry in butter until the filets are cooked through, and register 165°F (75°C) with a meat thermometer. Lower the temperature towards the end to avoid dry chicken filets.
Serve the chicken on a bed of leafy greens and place a generous amount of herb butter on top.