Buttery Chicken

This is the easiest chicken recipe ever, and it's really, really good. You can change the flavor by adding herbs and spices to the flour before using.

4 small, boneless, skinless chicken breasts
flour, seasoned with salt and pepper
6+ tablespoons butter (I think real butter works better than margarine)

Separate each chicken breast into two filets; lightly pound to flatten. Coat the chicken with flour and shake off excess. Heat butter in a large skillet until it bubbles. If possible, place all chicken filets in the pan in one layer. Cook over medieum to high heat for 3-4 minutes until golden brown. Turn chicken over; reduce heat to medium-low. Continue cooking for approximately 9-12 minutes until chicken is thoroughly cooked but still tender and juicy. If necessary, cover skillet during final minutes of cooking to prevent overbrowning.