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Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large saute pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute. Add the broth and cook until the liquid is reduced by half, 5 to 6 minutes(sprinkle a little flour in when it starts boiling to thicken.) Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish.
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