After drying the breasts, pound them flat to help them cook quicker and more evenly. Then, heat olive oil in a skillet and carefully lay in the chicken breasts. Cook for a few minutes on each side to sear to a golden brown.
Then add butter to the skillet over medium-high heat. Once it’s melted, add the broth and cornstarch mixture. Bring to a boiling as you continue to stir, and deglaze the pan by scraping to loosen browned bits.