From America's Test Kitchen. Their recipes are as much about the technique as the ingredients.

Pan Seared Chicken Breasts
6 Boneless skinless chicken breasts
2 teaspoons kosher salt
Vegetable oil
1 tablespoon flour
1 teaspoon cornstarch
1/2 teaspoon pepper
2 tablespoons melted butter
1 shallot minced
1 teaspoon flour
1 cup low sodium chicken broth
1 tablespoon lemon juice
1 tablespoon minced chives
1 tablespoon butter

Arrange chicken in a glass baking dish. Poke thick end of breasts with a fork 4 or 5 times and salt the whole breast, 1/2 teaspoon salt per chicken. Cover with foil and bake at 275 degrees for 30 to 40 minutes, 145 - 150 degrees internal temperature. Chicken should be almost cooked through, a little pink in the middle. Drain on paper towels. In a 12 inch skillet with a heavy bottom (not non-stick) put 1 tablespoon oil and heat on high.

Make a slurry of the flour, cornstarch, pepper and butter. Brush on one side of the breasts. Brown the breasts in the skillet 3 to 4 minutes per side. Turn and brush on more slurry and brown that side for 3 to 4 minutes and reduce heat, cooking to 165 degrees internal temperature. Set aside. Saute minced shallot until softened. Stir in the flour, then the chicken broth. Cook until it reduces and thickens to about 3/4 cup, about 5 minutes. Add the chicken juices. Add lemon juice, chives, and butter. Spoon over the chicken to serve.