1. Pound the chicken breasts to an even thickness with the Saute pan or meat tenderizer.
2. Mix blackened seasoning in with the flour and mix well. The amount of blackened seasoning depends on how spicy you like your food. I use about 3 tbls of blackened seasoning with 1/4 cup of flour.
3. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour and seasoning.
4. Heat a 10" sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
5. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
6. Turn the heat to low. Put the lid on the pan. Set a timer for 15 minutes, and walk away. Do not lift the lid; do not peek.
7. After 15 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
8. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. If they need more time cover the chicken and turn the heat up to medium for about 5 minutes.