1 lb boneless skinless chicken breast halves, butterflied into thinner cutlets, then cut in half cross-wise Kosher salt and black pepper ½ cup flour for dredging, use whole wheat flour, all-purpose flour, or gluten free flour of your choice 4 tablespoon extra virgin olive oil, I used Private Reserve Greek EVOO 3 tablespoon ghee, or butter, if you prefer ⅓ cup lemon juice ½ cup white wine, (or chicken broth if you don’t want…