I love sautéeing just about anything.  This Italian variation of sautéed chicken it fairly simple considering all the ingredients it includes.

4 Chicken breasts halves, on the bone and fat trimmed
6 Tablespoons butter, melted
¼ cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 oz salt pork, diced
1 medium onion, peeled and sliced
1 bay leaf, crumbled
2 cloves of garlic, minced
¼ cup red wine
1 Tablespoon dried oregano
Salt & freshly ground black pepper

Place flour in a large dish and sprinkle in some salt & pepper and mix with a fork.  Brush chicken breasts with butter and dredge the seasoned flour, shaking of any excess.  Combine the remaining butter, olive oil and salt pork in a hot sauté pan.  Add onions, bay leaf and garlic and sauté slowly for five minutes.  Add chicken and cook over medium heat for 20 minutes.  Add wine and more salt & pepper if desired.  Cover and cook for 10 minutes longer or until done.  Serve immediately and spoon sauce from the pan over the top.