Slice them in half, horizontally, so they are thinner. Heat up your pan.
Take out a bowl, put flour in it and whatever seasonings (salt, pepper, secret things, MSG, anything you like).
Put the breasts in the flour and coat them with the dry mix.
Put butter or oil in the pan. Lay the coated breasts in. About 4 minutes a side, flip them once, maybe twice. Sometimes I put a cover on to speed up cooking through. I don’t know a fancy way to check doneness, I just take one of the breasts and cut into it to make sure all the pink is gone.
Do all the breasts this way, put them in a dish while you make the sauce.
But, oh wait, first, when the breasts are all done, actually put them somewhere else. Then take the pan they were in, and pour the juices and bits back into the cooking pan.
Heat that pan to high. Put something like broth or wine into it. Boil it down until it’s thicker while you use a wooden spoon to scrape up the bits stuck to the pan.
After it’s reduced about half, turn the heat off and put in butter or heavy cream. Also season to taste at this point.
Spoon the sauce over the chicken.
Enjoy life.
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