Combine the sweet paprika, salt, and black pepper in a small bowl.

Lay out the four chicken cutlets onto a clean plate and sprinkle both sides of the chicken with the spice blend.

Heat a large 12-inch, heavy-duty skillet over medium-high heat. Add the olive oil. Once the oil is hot, place the seasoned chicken cutlets into the skillet and allow them to cook and brown for 5-6 minutes. Flip the chicken over and cook on the second side for an additional 4-6 minutes or until cooked through. A meat thermometer should read 165°F.

Remove the pan-seared chicken from the skillet and place it onto a plate, lightly covered with aluminum foil, to rest while making the herb sauce.

Turn the heat to the skillet down to medium-low and add the minced garlic, chopped fresh thyme leaves, and finely chopped fresh rosemary leaves. Stir the herbs into the olive oil and allow them to cook and soften for 1-2 minutes or just until the garlic becomes fragrant.

Add the chicken broth to the skillet and allow the broth and herbs to bubble and simmer for 5 minutes or until the liquid has reduced by half. Whisk in the unsalted butter and turn off the heat to the skillet.

Place the pan-seared chicken back into the skillet with the herb sauce and gently spoon the sauce over the surface of the pan-seared chicken cutlets.

Remove the herb-coated, pan-seared chicken from the skillet and slice each chicken cutlet into strips, then place the sliced pan-seared chicken onto a serving plate. You can spoon additional herb sauce over the sliced chicken for added flavor and moistness. You can garnish with a sprinkle of additional fresh thyme leaves if desired.