Sprinkle the chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Discard any remaining flour
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Heat 2 tablespoons butter in a large skillet over medium-high. Cook 3 to 4 minutes on each side until golden brown and cooked through. If needed, brown the chicken in 2 batches.
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Transfer the chicken to a plate and lightly tent with aluminum foil to keep warm.
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Add 1 tablespoon butter to the pan and add garlic. Cook 1-2 minutes until fragrant. Add chicken broth and cook until reduced by half, about 5 minutes, stirring frequently and scraping up the browned bits from the bottom of the pan.
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| Reduce heat to low and whisk in remaining 3 tablespoons butter until melted. Stir in chives and parsley. Spoon sauce over chicken to serve. |
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