|"Curry Chicken b/w brown rice and green beans" originally uploaded to Flickr by Zole|
The only thing I would add to Redbook's tip is that you should pound or cut your chicken breasts so they have an even thickness throughout the breast. After doing that, you season the breasts with salt and pepper on both sides, and dredge the chicken in flour, lightly coating both sides. Pat off the excess flour.
Heat oil in a large nonstick skillet over medium-high high. Add butter and swirl until melted. Place chicken in skillet. Reduce heat to medium and saute chicken for 7 minutes, turning once, or until lightly golden on each side. Transfer chicken to warm plate. Leave the drippings in the skillet to make a sauce according to one of Redbook's recipes, or with chicken stock and flour.