This is a fundamental recipe from which you can build an infinite number of chicken breast dishes. I do not pound the breasts- I cut them into two even (as even as possible- they never are), flat breast fillets, and I cut away the tenderloin as a separate piece.

• Rinse, dry, salt and pepper the pieces- add Herb du Provence
• Heat, in a large skillet, equal amounts of olive oil and butter
• Dredge the chicken pieces in flour- shake off the excess
• Cook, in the hot oil, for four (4) minutes a side

put aside in a warm over- or just cover them, finish a pan sauce, and eat.