3tablespoonsbutter(Brummel & Brown buttery spread will work too)
Season the chicken with the salt and pepper.
Coat the chicken with flour.
Heat the butter in a large skillet over medium-high heat, then add the chicken cutlets.
Cook until done, about 3 minutes on each side.
Remove chicken from skillet and set aside.
Deglaze the pan with the chicken broth and wine (that is, pour them into the skillet, and boil while scraping the bottom of the pan).
Once the mixture in the skillet has thickened, distribute the sauce over the chicken and serve. (If you prefer thicker sauce, dissolve some flour in water and then slowly add a little at a time to the liquid in the pan while cooking, until it reaches the desired thickness)