Place each chicken breast on a cutting board and slice horizontally into two thin cutlets, then gently pound to even thickness if needed.
Pat the chicken dry with paper towels, then season generously with salt, pepper, and smoked paprika on both sides.
Heat a tablespoon of olive oil in a heavy skillet over medium-high heat until shimmering, and then carefully lay the chicken cutlets in the pan.
Cook the chicken for 3-4 minutes per side, until golden brown and firm to the touch, with no pink remaining in the center.
Remove the cooked chicken and let it rest on a plate for about 5 minutes, allowing the juices to redistribute.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant, stirring gently to avoid burning.
Pour in white wine or chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until the sauce reduces slightly and thickens, about 2-3 minutes.
Squeeze fresh lemon juice into the sauce and stir in chopped herbs for a bright, fresh flavor.
Taste the sauce and adjust seasoning with more salt, pepper, or lemon if needed.
Slice the rested chicken into strips if desired, then spoon the warm sauce over the chicken and serve immediately.
