First, begin by preparing the chicken seasoning. Place all ingredients into a small bowl and mix to combine. Set aside.

Next, prepare the chicken by using a meat tenderizer to pound the chicken until the thickness is even throughout. Then, season the chicken breast on both sides with the chicken seasoning. Set the chicken aside. 

Heat a large skillet over medium/high heat. Add 2 tablespoons butter. 

When the butter is melted and begins to sizzle add the chicken breasts to the skillet and brown on both sides for 2-3 minutes. Remove from heat. They will continue to cook later. 

Turn the heat down to medium heat and add the minced onion to the skillet. Sauté for 2 minutes. 

Add the minced garlic and sauté for 1-2 minutes or until the garlic is fragrant. 

Deglaze the pan with the wine and let the wine cook down for 1 minute. 

Add the rest of the butter to the skillet. Stir the butter into the wine and when the butter has melted add the fresh thyme sprigs to the skillet. 

Finally, add the chicken breasts to the skillet and flip each breast around a few times so it is coated in the butter sauce.

Cover the skillet and allow the sauce to thicken and to allow the chicken to finish cooking. 

When the internal temperature of the chicken reaches 165ºF remove the chicken from the heat and serve with the butter sauce in the pan.