Pan-seared chicken breasts

Chicken second courses

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note) 2 teaspoons kosher salt or 1 teaspoon table salt 1 tablespoon vegetable oil 2 tablespoons unsalted butter, melted 1 tablespoon unbleached all-purpose flour 1 teaspoon cornstarch ½ teaspoon ground black pepper 1 recipe pan sauce, optional (see related recipes)