1.   Start by making the herb butter. To a small bowl, add the room temperature butter, the sage powder, the thyme, the garlic powder, and salt which has been ground to fine powder. Stir together until it forms an herb-butter paste. Optional: slightly melt the herb butter to spread more easily on the chicken breasts

2.   Butterfly cut the chicken breasts by placing the chicken breast on a cutting board and starting at the fatter end, cut in half through the center. Lay each half of the butterflied chicken breast flat on the cutting board. Cover with plastic wrap, and using a meat hammer or some other tool, gently pound the chicken breasts out to an even thickness. Pat dry the chicken. Use a pastry brush to spread and evenly coat the herb butter over both sides of the surface of each piece of chicken

3.   Heat a heavy bottomed pan or skillet and add the butter. When the butter is sizzling, lay the chicken in the pan. Fry on medium heat until the first side is lightly golden, about 5 to 6 minutes. Flip to fry the other side

4.   While frying the chicken, prepare your vegetable side dish of your choice

5.   As the chicken and vegetables are being cooked, make the cranberry balsamic sauce. To a small pot or skillet, add the cranberry sauce, the balsamic vinegar, plus the cider or white vinegar, and the butter. Cook over medium low heat, stirring once in a while as the sauce simmers for about 5 minutes. Remove the cranberry sauce from the heat and set aside until needed

6.   After pan grilling for 20 minutes, check the internal temperature of the chicken breasts. It should be 165º F or 74 C. Remove from skillet and plate

7.   To serve, spoon the cranberry balsamic sauce over the chicken breast. Add the vegetable side dish and serve