Combine all the herbs, spices, and salt in a bowl.

Slice chicken breast halves into medallions. Approximately 2 by 2 inches and 3/4 inch thick.

Place chicken in a container and season it with 3 tablespoons of spice mix. Rub the mixture all over the chicken. Let it marinate for several hours to overnight in the fridge.

Place 1 tablespoon of butter and olive oil in a large pan over medium-high heat

After the butter has melted add chicken to the pan, working with 4 to 5 pieces at a time. Sear medallions for about 4 minutes per side until both sides are browned and the meat is cooked through. Be careful to not overcrowd the pan.

Add the remaining oil and/or butter for the following batch of medallions as needed.

Remove chicken to a platter, garnish with fresh herbs. Serve with pasta, rice, or cooled and sliced on top of a salad.