I make variations on this dish often, and while I don't really have a specific recipe, this is my general method:
-Heat a pan on med-hi and add olive oil.
-Season both sides of cutlet (chicken, pork, beef, etc) with salt & pepper, and sautée until done (thin cutlets will only need a couple of minutes per side).
-Remove meat to a plate, drain any excess oil out of the pan, and add some kind of acid (wine, citrus juice, etc) to deglaze the pan. Maybe add in a splash of chicken stock as well.
-Add thinly-sliced or minced aromatic (garlic, onion, shallot, etc), turn down heat a bit, and let the liquid reduce most of the way.
-Turn off heat, add in a pat of butter and some fresh herbs (basil, parsley, rosemary, etc), and maybe a little squeeze of lemon juice.
-Add meat back into the pan, and turn to coat in the sauce. Done!
Use whatever ingredients you like or have on hand. Some possibilities:
-chicken+white wine+garlic+basil (as seen here)