In a small bowl, combine coconut flour, pepper and 1 teaspoon of the salt. Lightly dust each side of the chicken breast halves with mixture.
Heat the olive oil and white wine together in a large skillet over medium-high heat; add chicken and cook for 4 to 6 minutes per side or until cooked through; remove from skillet and keep warm.
In a food processor, combine ghee (or olive oil), garlic, rosemary, thyme, and remaining salt; pulse until well blended.
Place mixture on a sheet of wax or parchment paper and roll into the shape of a log.
Serve a 1/2-inch thick slice of rolled butter (ghee) mixture on the top of each hot piece of chicken (it will melt deliciously while eating!).