Place one chicken breast into a gallon-sized zip-top storage bag. Pound with the smooth side of a meat tenderizer until about ½-1 inch thick. Repeat with remaining chicken breasts. Season with salt and pepper.
Add 2 Tbsp olive oil to a skillet heated over medium-high heat. Add the seasoned chicken. Saute for 4-5 minutes per side or until juices run clear. Set aside.
Add wine to pan. Reduce for 1 minute while scraping the brown bits off of the bottom of the pan with a wooden spoon. Add chicken stock and reduce for another 3-4 minutes or until the sauce has thickened slightly.
Remove from heat and add butter, stirring slowly until the butter is fully incorporated.
Place chicken onto a plate and drizzle with the pan sauce.
Toss greens with salt, pepper, lemon juice, and remaining olive oil. Split evenly onto the plated chicken dishes. Enjoy!
Recipe by This Cookin' Dad at http://thiscookindad.com/2015/08/perfectly-sauteed-chicken-with-easy-pan-sauce/