Allow the chicken breasts to stand at room temperature for 15 minutes, then cut each breast horizontally into 2 steaks.

In a bowl, combine the paprika, onion powder, garlic powder, cumin, kosher salt, black pepper, and all-purpose flour.

Cover both sides of each chicken steak with the seasoned flour mixture, then remove any excess coating.

Set a large non-stick pan over high heat and add 20g / 1½ tbsp unsalted butter. Heat until the butter has melted and is foaming.

Arrange the chicken steaks in the hot pan and cook for 2½ minutes on each side without shifting them. Continue until the thickest section reaches 165°F / 74°C, then move the chicken to a plate to rest.

Reduce the heat slightly. Add the dry white wine or low-sodium chicken stock to the pan and loosen the browned bits as the liquid bubbles for 1–1½ minutes.

Add 30g / 2 tbsp unsalted butter and gently swirl the pan until it melts into a smooth, glossy sauce.

Pour the butter pan sauce over the chicken steaks and finish with 1 tbsp chopped parsley if using. Serve immediately.