Pound chicken breasts flat with a mallet, dredge in 1/2 cup flour. Saute in 1 tablespoon olive oil and 1 tablespoon butter (add more oil and butter if needed) for 2 minutes per side. Put in casserole pan and place in warm oven. Add another tablespoon of olive oil and another tablespoon of butter to skillet. Add all other ingredients, bring to a boil. Add a little flour to thicken if needed. Pour over chicken breasts and serve.