Breasts need good timing, and lots of fat added because they don't have any. My favourite way is to chop up some garlic and slice some shallots, add them to a pan on medium heat, along with appropriate amounts of salt and pepper; add a considerable quantity of butter with a teaspoon of olive oil to the pan, and sauté until garlic is fragrant. Then add the breast(s) and brown one side (four minutes MAX!), then flip and brown the other side (3 mins max!). Take out and keep on a warm plate; add a splash of white wine to the pan and reduce it along with the remaining butter, garlic and shallots until it's all thickened. Plate the chicken on a bed of either plain basmati rice with whole Indian spices like cinnamon, cloves, peppercorns, etc., plus chopped nuts like cashews and pistachios, in the rice, or on a really good Italian risotto; sprinkle with cilantro leaves, and pour the wine reduction over it all. Enjoy with a side of steamed asparagus or green beans drizzled with melted butter and lightly salted; a bit of raw tomato slices, or cherry tomatoes halved, will also add colour. One chicken breast per person is quite enough.