Cooking chicken

I've long struggled to cook chicken breasts in a manner that I'm happy with. I like to BBQ them in the summer but am stuck for other cooking options throughout the rest of the year. Moist chicken breast is elusive to many, hence this instruction set from TheKitchn.com.

I've tried this method twice - I used too much flour the first time so I was only lightly dusted each breast with a smidge of flour this time. Much better! I sprinkled each breast with Hazelwood Herb Farm Chicken Blend, paprika, and salt + pepper before dusting them with the flour. I followed the directions (almost) exactly as posted and was very happy with the results. I used the chicken in salad on this occasion but it would also go nicely on top of pasta. I've copied the instructions below for ease and included my minor changes.

Ingredients
2 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon dried herbs (parsley, paprika, oregano etc)
Olive oil
1/2 tablespoon butter

Equipment
10-inch sauté pan with lid
Instructions

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife (I skipped this step because my chicken breasts were already fairly even in thickness).

2. Lightly salt and pepper the chicken breasts. Sprinkle with dried herbs of your choice.

3. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

4. Heat the 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 10 minutes, and walk away. Do not lift the lid; do not peek.

7. After 10 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. Double check them to make sure there is no pink in the middle. Slice and eat.