To make the chicken paillard

1. Cover a cutting board with plastic wrap.
2. Lay one chicken breast flat on the cutting board, smooth side down. Usually the chicken is longer than it is wide. You want one of the long ends facing you. Trim off any excess pieces of fat.
3. Place your knife along the center of the breast lengthwise and make a vertical cut about halfway through.
4. Keeping your knife in the cut you just made, turn it left and cut horizontally until just before you reach the edge (do not cut the piece off). Unfold the cut you just made and you should have a longer chicken breast with more even thickness on that side.
5. Repeat step 4 with the right side of the chicken.
6. Place a second sheet of plastic wrap on top of the chicken and pound the chicken with a mallet or rolling pin. I even used a can of soup in my college days. You’re looking to tenderize and even out the thickness of the chicken here, so be careful not to create any holes in the chicken. Stop when it is uniform in evenness.
7. Repeat with remaining chicken breasts.
8. Season both sides with salt, pepper and oregano—about a pinch of each for each side.
9. Melt 1 tablespoon butter in a wide frying pan to medium-high heat. Sear chicken for 2-3 minutes. Flip and sear 2-3 minutes more.*
10. Allow to rest on a cutting board covered in foil for 5-10 minutes.
11. Drizzle with three-herb summer sauce and serve.

To make the three-herb sauce

1. Combine all ingredients in a food processor and pulse until smooth, stopping occasionally to scrape the sides.
2. Add additional water 2 tablespoons at a time if herbs won’t process or your sauce is clumpy.
3. Pour over chicken and devour!