Sautéed Chicken Breast Cutlets

Cooks Illustrated is great. It gives instructions on the basics, like how to sauté skinless, boneless chicken breasts. Here's what they say:

4 boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly
1/4 cup flour (I prefer rice flour)
1 1/2 Tbsps (23gr) butter
1 1/2 Tbsps grapeseed oil

1. Generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour and set aside.
2. Heat butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter.
3. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes. Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes.
4. If preparing pan sauce, transfer cutlets to plate, cover loosely with foil, and keep warm in 200-degree oven.