In a large skillet, heat olive oil, place pounded chicken, season with paprika, Italian seasoning, garlic powder, salt, and pepper.

Sear for 5 minutes undisturbed over medium-high heat, then flip and sear for another 5 minutes (adjust for thicker cuts).

Transfer chicken to a plate to rest.

Carefully deglaze the skillet with wine (or broth) until it bubbles. Add butter and stir until melted (about 1 minute). Incorporate garlic and cook for another minute.

Turn off the heat, return the chicken to the skillet, coat it with the garlic butter sauce, and spoon the sauce over the chicken.

Optionally garnish with parsley and serve immediately.