If you like, pound the chicken until thin. It cooks more quickly this way and tastes better to me, but takes a bit more effort. Either way, salt and pepper the chicken breasts. Heat the oil and butter, dredge the chicken breasts in flour, and then lay them in the pan. Cook a couple of minutes and turn the meat around (but not over) to cook evenly. A few minutes later, turn the chicken breasts and cook until done. Remove to a platter and keep warm in a 200 degree oven.